VEAL PAPRIKASH

VEAL PAPRIKASH image

Categories Beef

Yield 4

Number Of Ingredients 8

1 - 1 1/2 pounds veal stew meat, 1" cubes
2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
1 green bell pepper, seeded and coarsely chopped
1 tablespoon sweet paprika
1/2 teaspoon thyme, fresh if possible
1 can (28 ounce) whole Italian tomatoes cut into 1/2" pieces
8 ounces sour cream

Steps:

In heavy pot, heat olive oil over medium-high heat. Brown the veal on all sides. Remove veal from pot with slotted spoon, set aside. In same pot, sauté onion and pepper until soft, about 7 to 10 minutes. Add back veal, stirring any residue from bottom of pot. Add paprika and thyme; cook for 3 to 4 minutes, stirring a few times from the bottom of the pot. Stir in tomatoes with juice. Reduce heat to low, cover and simmer until veal is fork tender, approximately 1 hour. Stir occasionally. Blend in sour cream. Serve immediately over large buttered noodles.

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