Veal Paprikash

SERVES: 4

COOK TIME: 55 Min

In my original paprikash recipe I sautéed the meat in butter and oil. Here I eliminate them and brown the meat in a nonstick skillet. The tastes from the vegetables and spices keep this one a real winner!

What You'll Need

1 1/2 pound veal stew meat, well-trimmed and cut into 1-inch cubes
6 medium-sized onions, chopped
8 ounces mushrooms, sliced (about 3 cups)
1 can (14½ ounces) peeled whole tomatoes, undrained
1 bay leaf
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper

What to Do

Brown the veal in a nonstick soup pot over high heat, draining any excess liquid.
Add the onions and mushrooms and reduce the heat to medium. Cook for 5 minutes or until the onions are tender. Add the tomatoes and their juice, the bay leaf, paprika, salt, and pepper. Cover and reduce the heat to low; simmer for 45 minutes, or until the meat is tender.
Be sure to remove the bay leaf before serving.