| Veal Goulash 3
3 medium onions
8 slices of bacon
1 tablespoon of paprika
1 1/2 pounds of boneless veal, cubed
1 teaspoon of salt
2 slices of lemon
6 capers, chopped
1 1/2 cups of sour cream
1 tablespoon of flour
Veal or chicken stock, if needed |
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Chop the onions and bacon. Fry together in a 2 1/2 - 3 quart casserole over medium heat until the onions are golden and the bacon is crisp. Stir in paprika and add veal, stirring so that it is coated on all sides. Add salt, cover casserole and simmer gently for 20 minutes. add lemon slices and capers. Mix sour cream with flour and stir into the casserole. If the sauce is too thick, add stock to thin it out to your taste. Simmer gently until the meat is tender, 15 - 20 minutes longer. Remove lemon slices and serve. Serves 4 - 6
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