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Veal Stew With Paprika

meats, soups, vegetables

3 tablespoons butter
1 large onion; chopped
1 1/2 tablespoons Hungarian paprika
1 green pepper
seeded, deribbed, and sliced into r
plus green pepper rings; for garnish
1 tomato; sliced
plus tomato slices; for garnish
2 pounds boneless veal stew or veal shoulder; cut into 1" cubes
1 teaspoon salt
Cooked noodles

In a large, heavy skillet over medium heat, melt butter. Add onion and saute until translucent (about 5 minutes). Remove from heat and add paprika, the 1 green pepper, the 1 tomato, meat, and salt; stir well. Return skillet to medium-low heat and cover tightly. Simmer, stirring occasionally and adding small amounts of water as needed to prevent sticking, until meat is tender (about 45 minutes). While meat is cooking prepare Spatzle as directed NOTES : To serve, place meat on one half of a heated platter and pour sauce from pan over it. Garnish with pepper rings and tomato slices. Place cooked noodles on other half of platter.Serve immediately. Yield: 4 servings. 0 0 1032 0 0 0 0 0 5426 0 0

Contributor: © 1995 Cole Group, Inc.

Yield: 4 servings

Preparation Time: 0:00

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