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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (372g) Recipe makes 4 servings |
||
| Calories 621 | ||
| Calories from Fat 395 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.0g | 67% | |
| Saturated Fat 21.9g | 109% | |
| Monounsaturated Fat 15.0g | ||
| Polyunsaturated Fat 2.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 245mg | 81% | |
| Sodium 1097mg | 45% | |
| Potassium 933mg | 26% | |
| Total Carbohydrate 5.5g | 1% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 1.2g | ||
| Protein 48.9g | 97% | |
Hungarian Veal Stew
By: *Pixie*
Nov 12, 2002
This is yummy served over mashed potatoes. Boneless chicken or lean pork could be substituted for the veal if desired.
SERVES 4
Ingredients
- 3 slices bacon, diced
- 3 tablespoons butter
- 1/2 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 lbs veal, cut in cubes
- 1/2 cup chicken broth
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
Directions
1
Preheat oven to 250 degrees F.2
Slowly saute bacon, onion, butter and mushrooms until the onions and bacon are lightly browned.3
Remove the bacon, onion and mushrooms with a slotted spoon and place in a baking dish.4
Add the veal to the bacon fat/butter left in the frying pan.5
Brown meat on all sides.6
Remove meat from the frying pan and mix with mixture in the baking dish.7
Add the chicken broth, salt, pepper, paprika and sour cream to the bacon fat in the frying pan.8
Mix well and bring to almost boiling (do not boil).9
When hot pour over meat in baking dish.10
Cover dish with lid or tin foil and bake for 1 hour or until veal is tender.
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- Course > Main Dish > Stews
- Main Ingredient > Meat > Beef > Veal
- Cuisine > European > Eastern > Hungarian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven
- Occasion > Dinner Party
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: I'll try anything once
On Nov 12, 2008
Excellent recipe! I was out of paprika and substituted a teaspoon of pork rub. Yummy!!!
From: Dancingpastrychef
On Jul 17, 2006
Wonderful recipe! Have made it several times and it is great each time. Have used prociutto in place of the bacon and added more oil or butter to the pan to brown the meat if needed. Normally I serve over buttered noodles. You can't go wrong with this dish and it is just so easy to make! Would be great for entertaining too!
From: Gerry
On Aug 30, 2005
We loved this recipe! It worked so well with cubed round steak, it was equally delicious made with chicken breasts! Served this with garden fresh potatoes, made for a wonderful supper. This one is a keeper!
From: Cluich
On Oct 17, 2005
The flavor of this was outstanding, but the sauce was too thin. If I cook this again, I think I'll try simmering it on the stove top, rather than baking it, to reduce the broth and add the sour cream at the very end.
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