| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Hungarian |
Milwaukee, Journal, Sentinel |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
lg |
Onion; chopped |
| 2 |
lb |
Lean veal; cubed |
| 1 |
lg |
Ripe tomato; peeled and chopped |
| 2 |
ts |
Paprika |
|
|
Salt |
| 1 |
|
Green pepper; sliced |
| 1 1/4 |
c |
Sour cream |
| 1 |
tb |
Flour |
|
|
Egg dumplings or hot cooked noodles |
INSTRUCTIONS
Melt butter in heavy pan and fry onion until transparent. Turn heat to low
and add veal, tomato, paprika and salt to taste.
Cover and simmer very gently, stirring occasionally. After 20 minutes or
so, add green pepper. Continue to cook a further 20 minutes until veal is
almost done. Cook until any remaining liquid evaporates.
Blend sour cream with flour, then stir into pan. Cover again and simmer
very slowly until meat is tender. Serve with small egg dumplings or
noodles. Makes 4 to 6 servings.
These two herbs are so often found together in Italian dishes we could have
chosen a single recipe combining them. Instead we offer the following two
vegetable dishes, each of which lets the flavor of the herb come through.
This recipe, for the classic Hungarian stew with veal, is from "The
Complete Book of Spices" by Jill Norman (Viking, 1990, $21.95).
Recipe by: Milwaukee Journal Sentinel
Posted to MC-Recipe Digest V1 #906 by Dianne Larson Ward
<dianne@olynet.com> on Nov 13, 1997
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