Veal Paprika

 

3

tablespoons all-purpose flour

3/4

teaspoon salt

1 1/2

pounds veal stew meat

2

tablespoons vegetable oil

1

medium onion, chopped (1/2 cup)

1

can (8 ounces) tomato sauce

1

can (5 ounces) evaporated milk

2

tablespoons paprika

1

tablespoon Worcestershire sauce

6

cups hot cooked noodles, for serving

• 1 Mix flour and salt in resealable plastic bag. Add veal; shake until evenly coated. Heat oil in 10-inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
• 2 Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
• 3 Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
• 4 Serve veal mixture over noodles.