Veal Paprikash with Spaetzle

Ingredients

• ¼ cup salad oil
• 3 lb boneless veal shoulder, cut in 1-inch cubes
• 1 lb 3 cups onions, thinly sliced
• 1 tbsp paprika
• 1½ tsp salt
• ¼ tsp freshly ground pepper
• 1 can 10 1/2 oz condensed beef bouillon
• Spaetzle, or 1 pkg (10 oz) dried spaetzle
• 3 tbsp unsifted all-purpose flour
• 1 cup sour cream

Method

1. In oil in a large Dutch oven, over medium heat, brown the veal cubes, one fourth at a time. With a slotted spoon, remove the cubes to a bowl.
2. Saute the onions in the Dutch oven until golden-brown, about 10 minutes. Return the veal to the pan; add the paprika, salt and pepper; blend well. Stir in 3/4 cup bouillon. Bring to boiling; reduce heat. Simmer the mixture covered, about 2 hours, or until the veal is fork-tender.
3. Meanwhile, make the Spaetzle, or prepare dried spaetzle according to package directions.
4. When the veal is tender, in a small bowl, gradually stir the remaining bouillon into the flour until the mixture is smooth. Add the flour mixture to the veal, stirring to blend; simmer 15 minutes.
5. Remove from heat and stir in the sour cream; heat gently without boiling. Serve over the spaetzle.

Notes

The bottom of the method is cut off in the scan; the final step (stirring in the sour cream and serving over spaetzle) is reconstructed.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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