Veal Paprika's Recipe

• 8 slices bacon (1/2 inch pcs)
• 2 1/2 pound veal (1 inch cubes)
• 2 c. minced onion
• 3 carrots, thickly sliced
• 2 ribs celery, thickly sliced
• 2 red bell peppers (1 inch cubes)
• 3 chopped cloves garlic
• 1/4 c. paprika
• 1/2 teaspoon cayenne pepper
• 1/2 c. canned crushed tomatoes
• 3 c. canned chicken broth
• 1 c. quartered mushroom caps
• 1/2 c. lowfat sour cream
• 3 tbsp. parsley
• 1/2 teaspoon salt

1. Fry bacon till golden brown.
2. Drain on paper towel.
3. Pour fat into measuring c. and return 1/4 c. to skillet.
4. Saute/fry veal in batches till lightly brown on all sides.
5. Transfer to plate.
6. Add in additional fat to skillet if necessary and saute/fry onion, carrot, celery and red peppers till tender (6-8 min).
7. Add in garlic; saute/fry 1 minute.
8. Add in paprika and cayenne and cook, stirring constantly 1 minute.
9. Transfer vegetable mix to 6 qt Dutch oven.
10. Stir in tomatoes, broth, veal and bacon.
11. Heat to boiling and skim fat from surface.
12. Simmer, partially covered, till meat is tender (1 to 1 1/2 hrs) skimming surface and stirring occasionally.
13. Using slotted spoon, transfer about 1 c. of vegetables to food processor or possibly blender; puree till nearly smooth.
14. Return puree to stew.
15. Add in mushrooms and simmer 5 min.
16. Stir lowfat sour cream into stew; heat, stirring constantly just unitl warm.
17. Don't allow to boil.
18. Stir in 2 Tbsp.
19. parsley and salt.
20. Serve over noodles and sprinkle with remaining parsley.

bacon, veal, onion, carrots, celery, red bell peppers, cloves garlic, paprika, cayenne pepper, tomatoes, chicken broth, quartered mushroom caps, sour cream, parsley, salt

Taken from cookeatshare.com/recipes/veal-paprika-s-24296 (may not work)