Hungarian Veal Stew
Source of Recipe
from Dr. Atkins' Diet Cook Book, by Fran Gare and Helen Monica, 1974
4 servings
3 strips bacon, diced
3 tablespoons butter
1 tablespoon chopped onion
1/2 cup sliced mushrooms
2 pounds cubed veal
1/2 cup water or stock
1 cup sour cream
1 teaspoon salt
1/4 teaspoon paprika
Preheat oven to 250F.
Place bacon, butter, onion, and mushrooms in skillet. Saute slowly until onion and bacon are lightly brown.
Remove bacon, onion, and mushrooms with slotted spoon. Place in oven-proof baking dish. Leave bacon fat and butter in skillet.
Add veal to fat in skillet. Brown meat on all sides. Remove veal, leaving fat in skillet. Place meat in baking dish. Mix well with bacon mixture.
Place water, sour cream, salt, and paprika in skillet. Heat just to boiling. Pour over meat mixture. Cover dish.
Bake in slow 250F oven for 1 hour, or until veal is tender when pierced with fork.
Total Grams 17.4
Grams per serving 4.3
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