|
|
|
Offset this rich
and creamy dish with a mixed green salad...
|
|
1
lb |
|
sweet Italian sausage |
|
|
3
lbs |
|
veal, cubed |
|
|
1
cup |
|
flour |
|
|
˝
lb |
|
fresh mushrooms, sliced |
|
|
1
cup |
|
chopped onion |
|
|
3
cubes |
|
beef
bouillon |
|
|
1˝
cups |
|
hot
water |
|
|
˝
tsp |
|
pepper |
|
|
1
Tbs |
|
paprika |
|
|
1
cup |
|
sour
cream |
|
|
|
|
chopped parsley for garnish |
|
|
|
|
|
|
1 |
Remove
casing from sausage and cut meat into tiny
pieces. Brown in a large frying pan, remove meat
from pan and set aside. |
|
2 |
Roll veal
cubes in flour and fry in the sausage fat with
the mushrooms. |
|
3 |
Sauté onion
in separate pan and set aside. |
|
4 |
Preheat oven
to 350 degrees F. |
|
5 |
Dissolve
bouillon cubes in hot water. Simmer veal in half
the bouillon, stirring often, for 20-25 minutes.
When veal is tender, add onions, sausage,
remaining bouillon, mushrooms, pepper and
paprika. |
|
6 |
Transfer
immediately to a casserole and bake, covered,
for 1˝-2 hours. |
|
7 |
Just before
serving, stir in sour cream and top with
parsley. |
|
|
|
|
Cooking Tips |
|
*Delicious over egg
noodles or hot cooked rice. |
|