4 teaspoons vegetable oil
2 medium onions, chopped (about 1 1/2 cups)
750g lean cubed shoulder veal
8 teaspoons plain flour
1 teaspoon sweet paprika
1 cup salt-reduced chicken stock
1 cup dry white wine
2 medium carrots, diagonally sliced (about 1 1/2 cups)
1 stalk celery, chopped (about 3/4 cup)
8 teaspoons no added salt tomato paste
1/2 teaspoon salt
8 teaspoons 'lite' sour cream
2 tablespoons chopped fresh parsley for garnish
Heat oil in a large, heavy based pan, over a medium heat for 1 minute.
Add onion; cook until soft and golden, stirring occasionally, about 5 minutes.
Transfer onion to a plate.
Increase heat to medium-high; add meat and cook until browned on all sides, stirring occasionally, about 5 minutes.
Add flour and paprika; stir for 1 minute.
Add stock, wine, carrots, celery, onion and tomato paste to pan.
Bring to the boil; reduce heat to low.
Cover and stew for 30 minutes, or until veal is tender.
Stir in salt and sour cream and heat through. Spoon into a warm serving dish; sprinkle with parsley.
Pairs Well With
For a tasty variation, try lean, cubed shoulder of lamb instead of veal.
To develop a good flavour in stews and casseroles, cook onion first to caramelise natural sugar content, before browning meat. This also adds colour to the dish.
Wooden spoons are preferable to metal spoons for stirring stews, as they do not scratch the pan and do not get too hot to hold while in use.