Veal Stew with Paprika Recipe

This is from How to Cook Everything (Completely Revised 10th Anniversary Edition): 2,000 Simple Recipes for Great Food, but made with one-third the meat because I had just 1/2 pound left from when I made Sunday Gravy.

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Veal Stew

Ingredients

• 1/2 pound or more veal stew meat typically odd cuts from the shoulder and leg
• 3 Tbs butter and/or oil
• 1/2 cup diced onion
• 1/2 cup sliced celery
• 1 Tbs minced garlic
• 1 tsp paprika
• salt and pepper to taste
• 1 cup white wine
• 1 cup sour cream or plain yogurt

Instructions

• If you're stretching the meat, cut it into smaller pieces, like 1/2" cubes. It makes it seem like there's more meat when it's in smaller pieces.
• Heat 2 Tbs of the oil in a pan you can cover.  Brown the meat well then remove to a plate.  Lower the heat and drain excess fat from the pan. Add another tablespoon of oil and cook the onion and celery until soft, about 5 minutes. Then add the garlic and cook another minute.  Sprinkle the paprika over the vegetables and stir in. Then add the wine, salt and pepper. Bring to a simmer, stir, cover, and cook 45 minutes or so, stirring now and then. If you need to, add more liquid so the meat is not dry.
• After 45 minutes, the meat should be very tender. Take the lid off, raise the heat and cook a few minutes until the liquid has nearly evaporated. Lower the heat.
• Stir in the sour cream or yogurt. Serve over cooked rice or egg noodles.

Notes

NOTE: If you make this ahead, don't add the sour cream until just before serving and heat through.

SERVINGS: I served 3 tonight with at least 1 leftover portion. I served it with rice and steamed spinach.