Title: Veal Paprikash
Categories: Veal Hungarian
Yield: 6 Servings

2	lb	Boned veal shoulder cut in 1-in cubes
2	tb	Butter
2		Onions; minced
1		Garlic cloves; minced
2	tb	Paprika
1/2	ts	Salt
1/8	ts	Pepper
1/2	c	White wine
1		Tomato peeled, seeded and chopped
1	c	Sour cream

BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl. Add onions and garlic and saute until golden. Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours. Mix in sour cream and serve.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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