| Veal Paprikash
1 pound of veal shoulder, cut in 1/4 inch strips
1/2 pound of small mushrooms
1 large onion, cut in wedges
1 medium bell pepper, cut in 1-inch cubes
1 large garlic, crushed
4 teaspoons of paprika
One 14 1/2 ounce can of whole tomatoes
1 can of beef broth
1/2 cup of red wine
1 tablespoon of Worcestershire
One 8 ounce package of egg noodles, uncooked
1/2 cup of sour cream
Dill sprigs
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In Dutch oven, heat 2 tablespoons oil until hot. Add veal and brown. Add mushroom, onion, pepper and garlic. Sauté 2 minutes. Add paprika, sauté 1 minute. Add tomatoes, beef broth, wine, Worcestershire, salt and pepper to taste, break up tomatoes. Cover and simmer 20 minutes. Stir in noodles. Cook uncovered 12-15 minutes until noodles are cooked. Stir in sour cream. Garnish with dill. Serves 4.
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