MUELLER'S VEAL PAPRIKA WITH VIENNESE NOODLES

2 lbs. veal steak
1 teaspoon salt.
1/8 teaspoon ground black pepper
1 clove garlic
1 1/2 cups water
2 tablespoons butter or bacon fat
3/4 cup sour cream
1 teaspoon paprika
Viennese Noodles (for serving, recipe follows)
strips of pimento (optional, for garnish)

Cut the veal into 2-inch pieces and sprinkle with salt and pepper.

Cook garlic in the fat 3 minutes, add the meat and sear on all sides until light brown.

Add the water, cover and simmer over a very low heat for 1 hour.

Add the cream and paprika, remove garlic and reheat.

Arrange Viennese noodles around outside of hot platter and put veal paprika in center. Garnish with strips of pimiento if desired.

VIENNESE NOODLES

1 package Mueller’s Wide Egg Noodles
1/4 cup butter, divided use
1/2 cup chopped Almonds or Brazil nuts
2 teaspoons poppy seeds

Cook wide egg noodles as directed and drain.

Melt 1 tablespoon of the butter, add chopped nuts and stir over a low heat until light brown.

Add remaining butter, the egg noodles, and poppy seeds and stir lightly until heated thoroughly.

Serve with veal paprika, or with any creamed meat or fish dish, or with creamed mushrooms.

Source:
Recipe Booklet - Magic Menus with Mueller's Macaroni Products, C.F. Mueller Co., 1937