For 4 servings
1 lb. boneless veal
1/2 lb. mushrooms
1 cup chicken broth
1 medium onion
3 tbsp. flour
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
dash caraway seeds
1/2 cup sour cream
Cut veal into 1-1/2" cubes.
Slice mushrooms.
Chop onions.
In 2 qt. casserole combine veal, 1/2 cup broth, mushrooms, onion, paprika, salt, pepper, caraway.
Cover, cook on HIGH 10 minutes and at MEDIUM-LOW 22 minutes or until veal is tender.
Stir occasionally.
Blend flour with remaining broth; stir until smooth.
Mix into veal dish.
Cook at HIGH 2 - 3 minutes, or until sauce thickens.
Blend in sour cream.
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