Gedempte veal

Yield: 6 servings

Measure Ingredient
3 pounds Veal
4 Onions -- thinly sliced
3 tablespoons Fat
1½ teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Paprika
¾ cup Water

Cut the veal in 1-inch cubes. Brown the veal and onions in the fat.

Add the salt, pepper, paprika and water. Cover and cook over low heat 1 hour or until the veal is tender. Stir frequently. Serve with boiled potatoes or "Farfel" (recipe included in this database).

Serves 6 to 8. Recipe Source: THE ART OF JEWISH COOKING by Jennie Grossinger Published by Bantam

Recipe By : Jennie Grossinger - "The Art Of Jewish

Similar recipes