Veal Paprikash

1. 1

   Cut veal into bite size pieces.

2. 2

   Brown the veal in fat slowly, turning meat as it browns.

3. 3

   Add sliced onion and cook until they are lightly browned.

4. 4

   Add water in which you have dissolved the bouillon cubes, salt and paprika.

5. 5

   Cover and cook over a low flame for about one hour or until meat is tender.

6. 6

   Add more water as needed.

7. 7

   When meat is done, blend flour with about 2 tablespoons of water into a smooth paste.

8. 8

   Stir into the meat mixture and let cook until thickened.

9. 9

   Just before serving, add the sour cream. Heat, but do not boil, because the cream will curdle.

10. 10

    Serve with noodles or spatzle.

11. 11

    Serves two.

* Per serving · 4 servings · Values may vary.

No additional tips available.