Veal And Sour Cream With Rice
|Olive oil/Null||2 Tablespoon (Null)|
|Veal cubes/Null||1 1⁄4 Pound (Null)|
|Spanish onion/Null||1 , chopped (Null)|
|Green pepper/Null||1 , seeded and chopped (Null)|
|Garlic powder/Null||1 Teaspoon (Null)|
|Pepper/Null||1⁄4 Teaspoon (Null)|
|Paprika/Null||1 Teaspoon (Null)|
|Salt/Null||1 Teaspoon (Null)|
|Beef broth/Null||3 Cup (48 tbs) (Boiling)|
|Long grain rice/Null||1 Cup (16 tbs) (Null)|
|Snipped fresh parsley/Null||2 Tablespoon (Null)|
|Sour cream/Null||1 Cup (16 tbs) (Null)|
Heat oil until haze forms above pan.
Reduce heat; brown veal in oil.
Add vegetables and seasonings; saute until limp.
Add broth; simmer 20 minutes.
Add rice and parsley; stir; bring to boil; reduce heat.
Cover; cook 20 minutes or until rice has absorbed all liquid.
Stir in sour cream.