2.5 C Beef Broth
1.25 lbs Veal Shoulder, cut into 1 inch cubes
3 t Olive Oil
1 Large Onion, sliced into 1/4 inch strips
4 Garlic Cloves, minced
1.5 T Flour
2 T Sweet Hungarian Paprika
1/8 – 1/4 t Cayanne Pepper (depending if you’d like some added heat)
1 t Tomato Paste
1 Bay Leaf
1 Jar Roasted Red Peppers, chopped into 1/2 inch pieces
1.5 lbs Cremini Mushrooms, halved
1/4 C Fresh Dill, chopped
1/2 C Sour Cream, reduced fat
12 oz Egg Noodles
Heat 1t oil in a large pot over medium high heat.
Season veal with salt and pepper.
Brown veal in hot oil in batches, 1-2 minutes per side. Transfer browned veal to a bowl.
Add 1t oil to the pot and turn the heat to medium. Add onions and mushrooms, stirring frequently. Cook until mushrooms have released their juices.
Add garlic and cook 1 minute, stirring constantly.
Add flour, paprika, and cayanne pepper and cook, stirring, for 1 minute.
Whisk in beef broth, scraping up any brown bits on the bottom of the pan.
Add tomato paste, bay leaf, and veal (along with any accumulated juices) and bring to boil.
Reduce heat to low, cover and simmer until veal is tender, about 1 hour and 15 minutes.
After an hour of simmering, start cooking the noodles.
Drain and toss with sour cream and dill. Set aside.
When veal is tender, add roasted red peppers and remove bay leaf. Check for seasoning and add salt and pepper if needed.
Serve over noodles.