Servings/Yield: 2 servings


2 lbs. boned round, cut in 1" cubes

2 slices bacon, minced

½ cup onion, minced

1 med clove garlic, minced

1 teaspoon salt

⅛ teaspoon pepper

1 tablespoon paprika

2 tablespoons all-purpose flour

1 cup chicken stock

¾ cup sour cream


In a medium skillet, over medium low heat, sauté the veal cubes and the bacon until the meat is brown on all sides. Add the onion and garlic and sauté, stirring 2-3 minutes. Remove from heat; add the salt and pepper, 1 tab paprika and the flour and toss thoroughly. Pour in the stock; stir until the sauce is smooth, then scrape into the slow cooker. Cover and cook on low for 4-6 hours, or until the meat is tender.

Before serving: lift the meat into a warm serving bowl. If the sauce seems thin, simmer in a same skillet until thickened. Then remove from the heat and stir in the sour cream. Reheat just enough to warm the cream; don't boil. Pour over the meat and garnish with a dash of paprika.

© Barbara Deitch 2020