EQUIPMENT:
- Measuring Spoons
- Measuring Cup
- 2 Qt. Casserole Dish with cover
- Microwave safe plastic bowl with cover
- Wire Whip
- Wooden Spoon or High Temp Rubber Spatula
INGREDIENTS:
- 1 lb. boneless veal, cut into 500 g
- 1" (2.5 cm) cubes
- 1/2 lb. fresh mushrooms, sliced 250 g
- 1 cup chicken broth, divided 250 ml
- 1 large onion, finely chopped 1
- 2 tsp paprika 10 ml
- 1/2 tsp salt 2 ml
- 1/4 tsp pepper dash caraway seeds 1 ml
- 3 tbsp flour 50 ml
- 1/2 cup sour cream 125 ml
PROCEDURE:
- In a 2-quart (2 L) casserole, combine veal, mushrooms, 1/2 cup (125 ml) broth, onion, paprika, salt, pepper and caraway.
- Cover with lid.
- Cook at P7 3 minutes and at P4 15 - 21 minutes; stir occasionally.
- To Complete: Blend flour with remaining 1/2 cup (125 ml) broth until smooth.
- Stir into dish.
- Cook at P7 2 - 3 minutes, or until sauce is thickened.
- Blend in sour cream.
CHEF's TIP:
For added flavor, the meat could be browned in a pan prior to adding it to the dish. Any meat could be substituted if folks don’t prefer Veal.