• 2 1/4 lb. veal tip round roast, lean, boneless, trimmed and cut into 1-inch cubes
  • 8 oz. mushrooms, fresh, packaged, pre-sliced
  • 1 1/2 c. carrots, sliced
  • 1 c. onions, slivered
  • 2 T. parsley, fresh, chopped
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 2.25 oz. flour, all-purpose (about 1/2 cup)
  • 1 T. Hungarian sweet paprika
  • 3/4 tsp. salt
  • 1/2 tsp. thyme, dried
  • 1/2 tsp. black pepper, freshly ground
  • 1/4 c. dry white wine
  • 1/2 c. sour cream, reduced-fat
  • 5 1/4 c. egg noodles, hot cooked (about 10 oz. uncooked pasta)
  • 3 1/2 tsp. parsley, fresh, chopped
  • 7 tsp. chives, fresh, chopped

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Slow Cooker Veal Paprikash is a Hungarian dish that is delightful and very Tasty!

  1. In a 3 1/2 – 4 quart slow cooker, put in veal tip round roast, mushrooms, carrots, onions, parsley, garlic cloves and bay leaves; toss well.
  2. Mix flour, Hungarian sweet paprika, salt, thyme and black pepper, in a bowl; gradually adding wine, stirring until well blended.
  3. Add flour mixture to slow cooker; stirring well.
  4. Cover. Cook on Low for 6 hours or until veal and vegetables are tender.
  5. Discard bay leaves.
  6. Turn slow cooker off, and let mixture stand 5 minutes.
  7. Stir in sour cream.
  8. Serve over egg noodles; sprinkle with parsley and chives.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Veal Paprikash

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