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Veal Paprikash - Alice Kuhar's Recipes

(Helen Horvath)
2 cups sour cream or sour cream substitute
1 whole green pepper, seeded and cut in half
2 lbs. boneless veal shoulder, cubed
1 tablespoon Hungarian paprika
2 large onions, chopped
3 tablespoons oleo, melted
3 tablespoons flour
1 cup water
Salt to taste
In a heavy saucepan or Dutch oven, melt oleo. Add onions and saute until light golden. Blend in the paprika, salt and cubed veal. Add the green pepper. Cover and cook gently for at least one hour until veal is tender. Stir flour into water and beat well. Make sure the mixture is smooth with no lumps; then add sour cream. Remove green pepper and add the sour cream mixture to rapidly boiling veal. Reduce heat immediately and simmer for an additional five minutes. Do not let mixture boil at this point. Serve with spatexles. Serves 6.

1 lbs. veal steak, cubed
1 1/2 cups boiling soup stock
3/4 cup sour cream
1 clove garlic, cut in half
1 teaspoon paprika
1 to 6 tablespoons butter
Salt & pepper to taste
Sprinkle veal with salt and pepper. In a saucepan, saute garlic in butter for 3 minutes. Add the meat and saute until it is lightly browned. Add soup stock; cover saucepan and simmer for about 1 hour or until meat is tender. Remove the garlic from saucepan. Add sour cream and paprika. Simmer for a short time but do not boil.

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