Return to Content

Veal Vaduz

Veal Vaduz
0 votes, 0.00 avg. rating (0% score)

Yield: Serves 4-6


  • 2 tablespoons butter
  • 1 medium onion, coarsely chopped
  • 1 large can small whole onions, drained and rinsed well
  • 2 pounds lean veal, cut into 1 x 2-1/2" strips
  • 1/2 teaspoon salt
  • 2 tablespoons minced parsley
  • 1-1/2 tablespoons paprika
  • 2 tablespoons dry white wine
  • 1/2-3/4 cup chicken stock
  • 2 tablespoons capers (with juice)
  • 1 small dill pickle, cut into strips (optional)
  • 1 cup sour cream


Melt butter in a heavy skillet, add whole onions and sauté gently, turning until evenly browned. Remove onions. In butter remaining, lightly brown chopped onion; add meat and brown lightly. Add salt, paprika, parsley, wine, and about 1/4 cup stock. Cover tightly and cook over low-to-medium heat 45 minutes or until veal is tender, stirring occasionally and adding stock from time to time when necessary. When the meat is tender, stir in the capers, whole onions, pickle strips, and sour cream. Heat thoroughly over low heat. Do not allow to boil. Serve over noodles.
Updated Friday, October 5th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111