Veal Paprikash Soup
1 medium onion, diced
3 tablespoons butter
2 pounds veal, cubed
2 tablespoons flour
8 cups (2, 32-ounce cartons) chicken stock
1½ tablespoons paprika, or more to taste
1 quart half-and-half
1 cup whipping cream
In a large skillet over medium-high heat, saute onions in melted butter until tender and slightly brown.
Dredge veal lightly in flour; shake off excess and brown on all sides in pan with onions. Sprinkle with paprika; add salt and pepper to taste. Add chicken stock, bring to boil, reduce to a simmer and cook until veal is tender when pierced with a fork, about 2 hours.
Add half and half and whipping cream and continue to simmer for 15-20 minutes. Serve with elbow macaroni or your favorite noodles.
Nutrition values per serving: 390 calories, 23 g fat (12 g saturated), 14 g carbohydrates, 0 fiber, 31 g protein, 155 mg cholesterol, 450 mg sodium.