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(4 servings)

1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream

Cut veal into 1 to 1 1/2" cubes. Slice mushrooms. Chop onions. In 2 qt. casserole, combine veal, 1/2 cup broth, mushrooms, onion, paprika, salt, pepper, and caraway. Cover, cook on HIGH 10 minutes and at MEDIUM-LOW 22 minutes or until veal is tender. Stir occasionally. Blend flour with remaining broth; stir until smooth. Mix into veal dish. Cook at HIGH 2-3 minutes, or until sauce thickens. Blend in sour cream.