This is a stewed meat dish in a creamy paprika sauce, to be served with flat egg noodles. Although the recipe specifies veal, almost any meat to your liking could be used. Use a fairly tender meat or you may have to cook it longer to get it tender.
Peel & chop the onions.
Melt the lard in the stewpot
Put the onions to fry gently
When they are soft and golden, push them to one side and add the veal.
Fry together for 10 minutes.
Remove from the heat, and stir in the paprika and the salt.
Replace the pan on the heat and add the water.
Bring to the boil, cover tightly, and simmer for an hour.
When the meat is tender, remove the lid of the pan and boil fiercely to evaporate all but the last of the liquid.
Suggestion: use sour cream only, or double cream only, with a tablespoon of vinegar.
Stir in an equal quantity of fresh, cooked noodles to the leftover stew. Spoon more cream or a white sauce over all, dot the
surface with butter and sprinkle with cheese. Bake in the oven for 20 minutes at 350°F
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