- 8 slices bacon, diced
- 1/4 cup [60 mL] chopped onion
- 1/4 cup [35 g] flour
- 2 teaspoons [10 mL] salt
- 1/4 teaspoon [1 mL] pepper
- 2 pounds [1 kg] boned shoulder of veal, into 1-inch [2.5-cm] cubes
- 1/4 cup [60 mL] water
- 1 tablespoon [15 mL] paprika
- 1 cup [250 mL] sour cream
- 8 ounces [227 g] macaroni noodles
- 1 [4-ounce / 113-mL] can mushroom slices, with liquid
- 2 tablespoons [30 g] butter
- 1 teaspoon [5 mL] poppy seeds
- 1 teaspoon [5 mL] paprika
- 2 tablespoons [30 mL] chopped parsley
- Parsley sprigs [to serve]
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- Into a casserole, fry bacon dices until crunchy.
- Mix in chopped onion; cook onion until translucent.
- Remove fried bacon and onion from casserole; reserve.
- Into a paper bag, mix together flour, salt and pepper.
- Add veal cubes; shake until well coated with seasoned flour.
- Lightly brown veal cubes into casserole.
- Pour in water; mix in reserved chopped onion and bacon dices.
- Cover; simmer until veal cubes are tender, for 50 to 60 minutes.
- Stir in 1 tablespoon [15 mL] paprika, and sour cream.
- Meanwhile, boil macaroni noodles into salted boiling water; drain.
- Preheat oven to 350°F [180°C].
- Reserving a few mushroom slices to decorate, stir butter, poppy seeds and remaining mushroom slices with liquid into drained noodles.
- Transfer macaroni mixture into a shallow 8-cup [2-L] lightly buttered oven-safe dish.
- Top with veal cubes mixture.
- Garnish with reserved mushroom slices; sprinkle with paprika and chopped parsley.
- Bake into preheated oven for approximately 15 minutes, until heated through.
- Serve, garnished with parsley sprigs.
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