Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Austrian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack in lower third of oven and preheat to 350 degrees. | 2. Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper. | 3. Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat. | 4. Add veal and brown on all sides. | 5. Transfer veal to platter. | 6. Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil). | 7. Stir in onion,carrot and 1 1/2 tablespoons paprika into fat. | 8. Reduce heat to low and cook until onion softens, about 8 minutes. | 9. Add flour and stir 2 minutes. | 10. Add wine and Sherry and bring to a boil. | 11. Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme. | 12. Return veal to casserole; cover with foil, then with lid. | 13. Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour. | 14. Transfer veal to platter; cover and keep warm. | 15. Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain. | 16. Return sauce to casserole;off heat, stir in sour cream. | 17. Cut veal into slices and serve with sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal shoulder	1		boned tied	589.68	0.0	87.4087	23.9501
paprika	2	teaspoons		12.972000000000001	2.4835	0.6504	0.5929
salt black pepper			ground	-	-	-	-
vegetable oil	4 -6	tablespoons		0.0	0.0	0.0	0.0
onion	1		chopped	60.0	14.01	1.65	0.15
carrot	1		peeled chopped	52.48	12.2624	1.1904	0.3072
paprika	1 1/2	1/2		12.972000000000001	2.4835	0.6504	0.5929
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
white wine	1/2	cup		-	-	-	-
sherry	1/2	cup		-	-	-	-
chicken stock	1	cup		86.4	8.472000000000001	6.047999999999999	2.88
black peppercorn	12			-	-	-	-
parsley sprig	8			-	-	-	-
bay leaf	1			-	-	-	-
thyme	1	teaspoon	crumbled dried	0.8079999999999999	0.1956	0.0445	0.0134
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.