Veal Paprikash


Grape seed oil (1-2 Tbsp)
1-2 lbs lean veal tip round roast, cut into 1-inch pieces
1 cup sliced sweet onion
3/4 cup chopped onion
1 red or yellow pepper, chopped
1 ounce garlic clove, minced
1/4 cup all-purpose flour
1 Tbsp paprika, sweet
1/2 Tbsp paprika, hot
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth (low sodium recommended)
1 cup beef broth (low sodium recommended)
1/2 cup dry white wine
2 bay leaves
1/2 cup sour cream (Do NOT use fat free or low fat)
3 cups uncooked egg noodle pasta or spaetzle
Chopped parsley (optional)


Coat the bottom of a Dutch oven coated with grape seed oil medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.

Add additional grape seed oil if needed and then add carrot, onion, and garlic, sauté 10 minutes or until tender. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves; stir well. Return meat to pan, and bring to a boil. Cover, reduce heat, and simmer for 1 1/2 hours or until tender, stirring occasionally. Discard bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until throughly heated. Serve over noodles; garnish with parsley, if desired.

Adapted from the below recipe: