Cook Time: 25 minutes
Ingredients:
- 1 to 1 1/2 pounds veal shoulder, cut in 1-inch cubes
- 1/4 cup flour
- 2 teaspoons salt, divided
- 1/8 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 1/2 cups water
- 1 dozen small white onions, peeled, or frozen thawed
- 1 small eggplant, peeled and diced
- 1 cup sour cream
- 1 teaspoon sweet paprika
- buttered bread crumbs for topping
Preparation:
In a paper bag or plastic food storage bag, shake veal with flour, 1 teaspoon of the salt, and the pepper.Heat oil in a large skillet over medium-high heat. Brown veal quickly, then stir in water and remaining salt. Add onions and eggplant. Cover and simmer for 30 minutes. Stir in sour cream and paprika; spoon mixture into a 2-quart baking dish. Sprinkle with buttered bread crumbs and bake at 350° for 25 minutes, or until veal is tender. Serves 6.
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