Veal Paprikash

Name: Veal Paprikash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Eastern European, European
Ingredients: 2 bay leaves; 1 teaspoons freshly ground black pepper; 355 milliliters sliced carrot; 1 liters hot cooked medium egg noodles (about 10 ounces uncooked pasta); 1 teaspoons dried thyme; 59 milliliters dry white wine; 118 milliliters 2.25 ounces all-purpose flour (about; 7 teaspoons chopped fresh chives; 2 Tbsps chopped fresh parsley; 4 teaspoons chopped fresh parsley; 4 garlic cloves, minced; 1 Tbsp Hungarian sweet paprika; 118 milliliters reduced-fat sour cream; 227 grams package presliced fresh mushrooms; 237 milliliters slivered onion; 1 teaspoons salt; 1 kilograms lean boneless veal tip round roast, trimmed and cut into 1-inch cubes

You can never have too many main course recipes, so give Veal Paprikash a try. This recipe covers 30% of your daily requirements of vitamins and minerals. One serving contains 491 calories, 39g of protein, and 16g of fat. This recipe serves 7. This recipe is typical of Eastern European cuisine. If you have bay leaves, veal tip round roast, parsley, and a few other ingredients on hand, you can make it. To use up the hungarian paprika you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 45 minutes.