 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
3 to 4 pounds veal stew meat, cut into 1-inch cubes |
1 clove garlic, minced |
1/2 cup butter or margarine |
1/4 cup plus 2 tablespoons all-purpose flour |
2 (10 1/2-ounce) cans beef consomm |
1 tablespoon lemon juice |
1 tablespoon paprika |
1 bay leaf |
1 pound small boiling onions, peeled |
1 cup dry white wine |
1/2 cup commercial sour cream |
hot cooked noodles |
Directions:
1. Sauté veal and garlic in butter in a large Dutch oven until veal is no longer pink. Stir in flour. Add consommé, lemon juice, paprika, and bay leaf. Simmer, uncovered, 1 hour over low heat.
2. Place onions and water to cover in a saucepan. Bring to a boil; reduce heat. Cover; simmer 10 minutes. Drain.
3. Add onions and wine to veal mixture. Simmer, uncovered, 20 minutes or until onions are tender. Remove from heat; discard bay leaf, and stir in sour cream. Serve over hot cooked noodles.
|
|