Veal Paprikash

(6 servings)

 

 

2 lb Boned veal shoulder cut in 1-in cubes

2 tb Butter

2 Onions; minced

1 Garlic cloves; minced

2 tb Paprika

1/2 tsp Salt

1/8 tsp Pepper

1/2 c White wine

1 Tomato peeled, seeded and chopped

1 c Sour cream

 

 

BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl. Add onions and garlic and sauté until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours. Mix in sour cream and serve.