Ingredients Jump to Instructions ↓

  1. 1 ? pounds veal from leg or shoulder

  2. 2 tablespoons butter

  3. 2 sliced onions

  4. 2 sliced carrots

  5. 1 stalk celery

  6. 1 clove garlic, finely chopped

  7. 1 tablespoon paprika

  8. 1 shredded green pepper

  9. 1 shredded red pepper

  10. 1 tablespoon tomato paste

  11. 2 peeled tomatoes

  12. 3 tablespoon flour

  13. 2 cups veal stock

  14. Salt and pepper

  15. 1 bay leaf

  16. 1 cup sour cream

Instructions Jump to Ingredients ↑

  1. Cut the veal into large squares or medallions. Brown very quickly in hot butter and remove the veal. Place in the pan the onion, carrots, celery and garlic and cook over low heat for 5 minutes. Add the paprika and cook another 5 minutes. Add half of the peppers, tomato paste, tomatoes and stir. Add flour and stir. Add stock and still. Stir over the fire until the mixture comes to a boil. Add salt, pepper to season, the veal and the bay leaf. Cover and cook slowly until the veal is quite tender, remove the veal. Strain the stock and pepper. Reduce to thick consistency, stir in the sour cream a little at a time and pour over the veal, which has been place in a casserole or serving dish. Serve with a side of sour cream.


Send feedback