veal paprika

makes around three servings

1 lb boneless veal, trimmed of as much fat as possible and cut in 1" cubes
1 1/2 cups beef broth
flour
salt
pepper
paprika
white pepper
olive oil
3-4 slices thick cut bacon, diced
1 onion, sliced into strips or rings
2 cloves garlic
8 oz mushrooms, cut into thick slices

Mix salt and pepper with flour and lightly dredge the veal cubes in it. Meanwhile, heat a large deep saute pan over medium high heat, and add bacon. When pan is ready, the veal cubes, making sure to brown them on all sides as quickly as possible. If bacon does not give off enough fat, use a little olive oil to prevent burning or sticking. Add the onion and garlic; cook for a few minutes until they begin to soften.

Turn heat to low, add broth, about a quarter of a teaspoon of white pepper, and around a tablespoon of paprika, stir well. Cover and cook until veal is tender, at least twenty minutes, probably closer to forty, stirring occasionally. The sauce will thicken as it cooks because of the flour on the veal, but if you want it thicker, cook it uncovered for a bit, stirring frequently. Add the mushrooms around five minutes before it's finished. Some people like sour cream mixed in right before serving, but it's very good without that too. Serve over egg noodles.