Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 0/5 (0 Votes)


  • 3 Tbsp. vegetable oil
  • 2 lb. stewing veal, cubed
  • 2 onions, finely chopped
  • 1 cup water
  • 2 Tbsp. sweet paprika
  • 1 green pepper, diced
  • 1 tomato, diced
  • 1 tsp. salt
  • 1 Tbsp. flour
  • 1/2 cup light sour cream
  • 2 Tbsp. chopped fresh parsley


Servings 6


Step 1

In large skillet, heat 1 Tbsp. oil over medium-high heat, brown veal, in batches and adding up to 1 Tbsp. more oil, if necessary. Remove to a plate. Add remaining oil to pan; cooking onions over medium heat, stirring occasionally, until softened, about 2 minutes. Add water, paprika, green pepper, tomato & salt. Return veal and any accumulated juices to pan and bring to boil; cover, reduce heat to medium-low and simmer until veal is tender, about 1 hour. Mix flour into sour cream, gradually stir int pan and cook for 2 minutes. Sprinkle with parsley.

Serve with noodles.


You'll also love

Review this recipe

Dilled Veal Ragout with Mushrooms Veal Meatballs with Fried Sage