Instructions
When preparing the veal, sprinkle the veal with salt. Heat the oil over medium-high heat in a large skillet. Add veal and cook until browned,
turning occasionally, about 6 minutes. When you are ready to assemble the crockpot: transfer veal to the crockpot. In a skillet, add onions over low heat. Cook until the onion are lightly browned, about 5
minutes, stirring occasionally. Stir in paprika and garlic. Add the mixture to the crockpot, along with the tomatoes, and 1 1/4 broth, mixing well. Top with mushrooms and peppers. Refrigerate the
remaining broth. Cover the crockpot and cook for 8 to 10 hours on low or 4 to 5 hours on high, until veal and vegetables are tender. About 20 minutes before the cooking time is up, in a small bowl, whisk
flour and reserved broth until smooth. Stir in 1/4 cup hot liquid from the crockpot. Stir the mixture back into the crockpot. Cover, cooking on high for 15 minutes, until the stew thickens. Garnish each
serving with sour cream and dill sprigs.
Nutritional information per serving (about 1 cup stew with 2 tsp sour cream): 209 Cal, 6 g Fat, 2 g Sat Fat, 1 g Trans Fat, 102 mg Chol, 585 mg Sod, 15 g
Carb, 3 g Fib, 24 g Prot, 67 mg Calc. Light points: 4
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