Veal Parpakush Recipe

Name: Veal Parpakush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb. veal, cubed; 3 slices bacon, diced; 1 onion, chopped; 1 clove garlic, chopped; 1/2 tsp. pepper; 1 Tbsp. paprika; 1/2 green pepper, diced; 2 Tbsp. shortening; 1 tomato, diced; chopped parsley; 1 tsp. salt; 1 (4 oz.) can mushrooms; 1 Tbsp. flour; 1/2 pt. sour cream

Servings: persons

1 1/2 lb. veal, cubed
3 slices bacon, diced
1 onion, chopped
1 clove garlic, chopped
1/2 tsp. pepper
1 Tbsp. paprika
1/2 green pepper, diced
2 Tbsp. shortening
1 tomato, diced
chopped parsley
1 tsp. salt
1 (4 oz.) can mushrooms
1 Tbsp. flour
1/2 pt. sour cream

1
Fry bacon until crisp.
2
Remove from pan.
3
Add to bacon fat 1 tablespoon shortening, onion and garlic.
4
Fry until golden brown. Add salt, pepper, paprika, veal and bacon.
5
Brown together.
6
Add 1 cup water, green pepper, mushrooms, tomato and parsley.
7
Cover and cook slowly about 1 hour.
8
When meat is tender, add flour and blend well.
9
Add sour cream.
10
Heat thoroughly.
11
Serve with spaetzie.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 lb. veal, cubed, 3 slices bacon, diced, 1 onion, chopped, 1 clove garlic, chopped, and more.

Yes, Veal Parpakush falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Parpakush

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