Ingredients
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
Preparation
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.
Mix veal and remaining ingredients except noodles in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until veal is tender; stir.
Serve veal mixture over noodles.
