| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Post3 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 1/2 |
lb |
Veal chops (to 2 lbs); cut 1" chunks |
| 1 |
tb |
Sweet or hot Hungarian paprika -; (to 2) |
| 1 |
lg |
Red onion; quartered, and |
|
|
Thickly sliced -; (abt 3/4 lb) |
| 1 |
|
Red bell pepper; cut in 1" squares |
| 1 |
|
Rib Celery; thickly sliced |
| 1 |
cn |
Stewed tomatoes -; (16 oz) |
| 1 |
tb |
Bottled chopped roasted garlic |
| 1 |
cn |
Beef broth -; (14 oz) |
| 3/4 |
c |
Red wine |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground black pepper |
| 8 |
oz |
Mushrooms; sliced |
| 1/2 |
c |
Water |
| 8 |
oz |
Uncooked noodles |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Heat Dutch oven over high heat. Add oil and veal; cook until veal is
browned. Stir in paprika. Add onion, bell pepper and celery; saute until
vegetables begin to soften. Add stewed tomatoes, garlic, broth, wine, salt
and pepper; bring to a boil. Reduce heat and simmer, covered, for 15
minutes. Stir in mushrooms and water. Stir in noodles; cook, uncovered,
over medium-high heat, stirring frequently, until noodles are tender, about
7 minutes. Stir in sour cream; serve immediately. Yield: 4 to 6 servings.
Recipe Source: St. Louis Post-Dispatch - 01-04-1999 Jack and Mary Billings
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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