Veal Paprikash Soup

Published1/23/2008 12:36 AM

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.

Serves eight.

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.

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