2 lbs boned shoulder of veal, cut 2x2x1 inches
2 cloves garlic, crushed or pressed
1/4 cp butter
1/2 cp chopped carrots
1/2 cp chopped celery
1/4 cp chopped pimentos
1/4 cp chopped green pepper
1/4 cp chopped onions
2 tbsp flour
1 cp beef stock or bouillon cube dissolved in hot water
3 tbsp tomato paste
2 cps commercial sour cream
2 tbsp sweet paprika
r1 tsp salt
1 - Brown veal and garlic in saucepan in hot butter, turning pieces once.
2 - Transfer to casserole, but discard garlic.
3 - To butter remaining in saucepan, add carrots, celery, pimentos, green pepper, and onions.
4 - Cook about 5 minutes until vegetables are soft, they should not be brown.
5 - Stir in flour, pour in beef stock, tomato paste and sour cream.
6 - Cook slowly until sauce begins to thicken.
7 - Add paprika and salt.
8 - Pour sauce over veal in casserole, cover and bake (at 350 degrees F.) until meat and vegetables are tender.
9 - Serve with delicious juices--this is a fragrant company casserole.