Veal Paprikash 2

By Lv2Cook

Ingredients

• 1 tablespoon stick margarine divided
• Cooking spray
• 1 (2 1/4 pound) lean veal tip round roast cut into 1-inch pieces
• 1 1/2 cups sliced carrot
• 1 cup sliced onion
• 1 garlic clove minced
• 1/4 cup all-purpose flour
• 1 tablespoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup low-salt chicken broth
• 1 cup fat-free beef broth
• 1/2 cup dry white wine
• 2 bay leaves
• 1/2 cup low-fat sour cream
• 5 1/4 cups hot cooked medium egg noodles (about 3 1/2 cups uncooked pasta)
• Chopped parsley (optional)

Preparation

Step 1

Melt 1 teaspoon margarine in a Dutch oven coated with cooking spray over medium-high heat. Add veal; cook 5 minutes, browning on all sides. Remove meat from pan; set aside.

Melt 2 teaspoons of margarine in pan over medium heat. 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, and stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated. Serve over noodles; garnish with parsley, if desired.

Serving Size: 1 cup stew and 3/4 cup noodles