Veal Paprika
6 Servings
INGREDIENTS:
1 1/2 Pounds Boneless Veal Shoulder
2 Tablespoons Butter
1 Onion, Sliced And Separated Into Rings
10 1/2 Ounces Condensed Beef Bouillon
10 1/2 Ounces Water
1 Teaspoon Salt
1/8 Teaspoon Pepper
1 Tablespoon Paprika
2 1/4 Teaspoons Xanthan Gum
1/4 Teaspoon Baking Soda
1 Cup Sour Cream
DIRECTIONS:
Cut veal in 1-inch cubes. Melt butter in a large heavy skillet and brown veal cubes on all sides. Add sliced onion rings and cook until tender. Pour in bouillon, water, salt, pepper, and paprika. Cover and simmer gently for 1 hour, or until meat is tender. Combine sour cream with baking soda and xanthan gum; stir until smooth. Add to veal mixture and cook, stirring constantly, over low heat for 5 minutes, until heated through and thickened.
Per Serving: 6 g Carb; 2 g Fiber