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VEAL WITH PAPRIKA

Place the meat cubes in a mixing bowl,  Season with salt, pepper and paprika and mix well.  Leave to stand for 30 minutes.  Melt half the butter in a frying pan and cook the onion until transparent, about 5 minutes.  Add the veal and bay leaf to the frying pan.  Cook the meat until browned.  Lower the heat to a bare simmer and cook the meat until very tender.  Ten minutes before serving, stir in half the cream, and bring to a  boil.  Cook until thickened.  Season with salt and pepper and squeeze several drops of lemon juice into the sauce.  Heat the remaining cr¸me fra”che separately in a double boiler.  Just before serving, stir the remaining cream into the meat.  Transfer the stew to a serving platter.  Serve with buttered green beans and corn.  Serve with lemon wedges.  Do not cook this dish over high heat.
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3/4 lb veal eye of the round, cut into 1-inch cubes
1/4 cup unsalted butter
1 bay leaf, crushed
1 tbsp Hungarian sweet paprika
2 small onions, chopped
1 lemon
1/2 cup cr¸me fra”che
salt and pepper
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10
mn
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25
mn
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Ile-de-France
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Meat
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Rosˇ de Provence
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