Ground Veal Paprikash
- Peanut free
- Low calorie
- Low carb
- Nut free
Ingredients
- 3 strips bacon, diced
- 2 tbsp (30 mL) butter
- 1 onion, finely chopped
- 1 clove garlic, pressed or minced
- 1/2 tsp (2 mL) caraway seeds
- 1 lb (500 g) lean ground veal or pork
- 2 tsp (10 mL) tomato paste
- 2-1/2 tsp (12 mL) paprika
- Pinch cayenne pepper
- 1/2 cup (125 mL) dry white wine
- 1/2 tsp (2 mL) crumbled dried marjoram or thyme
- 8 oz (250 g) mushrooms,sliced
- 1/2 tsp (2 mL) salt
- 2/3 cups (150 mL) sour cream
- 2 tsp (10 mL) all-purpose flour
- 2 tbsp (30 mL) finely chopped parsley
Preparation
In large skillet or saucepan over medium heat, fry bacon until fat is rendered, 3 to 4 minutes; add butter and cook until melted. Add onion; fry, stirring, until golden. Add garlic and caraway seeds; fry for 1 minute. Stir in veal; fry, stirring constantly and breaking up with wooden spoon, until veal is seared, about 4 minutes.
Stir in tomato paste, 2 tsp/10 mL of the paprika, and the cayenne; fry, stirring, for 1 minute. Stir in wine and marjoram; cook until wine has evaporated. Stir in mushrooms, salt and 3/4 cup/175 mL water. Bring to boil; reduce heat and simmer, covered, for 20 minutes.
In bowl, whisk together sour cream, flour and remaining paprika. Stir into pot; increase heat to medium-high and cook, stirring constantly, for 3 minutes. Stir in parsley.
Makes 4 to 6 servings.
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