- Total Time
This Hungarian classic is traditionally prepared with chicken, but its elegance also makes it particularly suitable for veal.
olive oil2 tsp
uncooked trimmed veal loin1 pound(s), boneless round steak, cut into 3/4-inch cubes
uncooked carrot(s)2 medium, chopped
uncooked celery2 rib(s), medium, chopped
uncooked onion(s)1 medium, chopped
garlic clove(s)2 clove(s), medium, minced
canned beef broth14 ½ oz, low sodium variety
table salt1 tsp
black pepper¼ tsp, freshly ground
fat free sour cream¾ cup(s)
Dijon mustard2 tsp
- Heat 1 teaspoon of the oil in a large Dutch oven over medium-high heat. Add the veal and cook, turning occasionally, until browned, about 4 minutes. Transfer to a plate.
- Heat the remaining 1 teaspoon oil in the Dutch oven. Add the carrots, celery, onion, and garlic; cook, stirring occasionally, until softened, 5–6 minutes. Add the veal, broth, paprika, salt, and pepper; bring to a boil. Reduce the heat to medium-low and simmer, partially covered, until the veal and vegetables are fork-tender, about 1 hour 20 minutes. Remove the Dutch oven from the heat and stir in the sour cream and mustard Yields 1 cup per serving.