1. Position rack in lower third of oven and preheat to 350 degrees. 2. Pat veal dry with paper towels; rub with 2 t. paprika, salt and pepper. 3. Melt butter with 4 tablespoons oil in heavy large casserole over medium-high heat. 4. Add veal and brown on all sides. 5. Transfer veal to platter. 6. Pour off all but 2 tablespoons fat from casserole (if fat burns, pour off and add 2 T. oil). 7. Stir in onion,carrot and 1 1/2 tablespoons paprika into fat. 8. Reduce heat to low and cook until onion softens, about 8 minutes. 9. Add flour and stir 2 minutes. 10. Add wine and Sherry and bring to a boil. 11. Mix in stock, peppercorns,parsley sprigs, bay leaf and thyme. 12. Return veal to casserole; cover with foil, then with lid. 13. Transfer to oven and cook until thermometer inserted in meat registers 140 degrees for medium-rare, about 1 hour. 14. Transfer veal to platter; cover and keep warm. 15. Place casserole over medium-high heat and boil pan juices until reduced to 3/4 cup, scraping up any browned bits; strain. 16. Return sauce to casserole;off heat, stir in sour cream. 17. Cut veal into slices and serve with sauce. ---------------------------------------------------------------------------
Nutrition
Ingredients
