Veal Paprika

Now, I don’t make this with veal but do use boneless chicken breasts or thighs. Quick and easy too. You can substitute yogurt for the sour cream with fine results. I chop the garlic rather than slice. (ok, so I buy pre-chopped garlic). If you start with partially frozen meat, the dicing is a cinch. As always, skip the meat wiping. Then think about your audience, will you say it is a retro recipe…or a new Indian favorite?

Veal (or Chicken) Paprika

1½ lbs. boneless veal
1 clove garlic, sliced
¼ cup butter or margarine
¼ cup water
1 cup sour cream
1 teaspoon paprika
Salt to suit taste

Wipe veal with a damp cloth and cut in 1-inch dice. Sauté veal and garlic in butter until brown. Add water, cover tightly and simmer gently until veal is perfectly tender, about 1 hour. Add sour cream, paprika and salt and reheat to boiling. Serve at once. 5 servings. The Modern Family Cookbook

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