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Slow Cooker Veal Paprikash

Slow Cooker Veal Paprikash

  • Cooking Time:

    6 hours
  • Servings:



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

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!

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Crock Pot Veal Paprikash

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Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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