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Ingredients
- 1 (2 1/4-pound) lean boneless veal tip round roast, trimmed and cut into 1-inch cubes
- 1 (8-ounce) package presliced fresh mushrooms
- 1 1/2 cups sliced carrot
- 1 cup slivered onion
- 2 tablespoons chopped fresh parsley
- 4 garlic cloves, minced
- 2 bay leaves
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 tablespoon Hungarian sweet paprika
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup dry white wine
- 1/2 cup reduced-fat sour cream
- 5 1/4 cups hot cooked medium egg noodles (about 10 ounces uncooked pasta)
- 3 1/2 teaspoons chopped fresh parsley
- 7 teaspoons chopped fresh chives
Preparation
Step 1
1. Place first 7 ingredients in a 3 1/2-quart electric slow cooker; toss well. Combine flour and next 4 ingredients (through pepper) in a small bowl; gradually add wine, stirring until well blended. Add flour mixture to slow cooker; stir well. Cover and cook on LOW for 6 hours or until veal and vegetables are tender. Discard bay leaves.
2. Turn slow cooker off, and let mixture stand 5 minutes. Stir in sour cream. Serve veal mixture over egg noodles; sprinkle with parsley and chives.