A rich, comforting veal stew at approximately 390 calories. Tender braised veal in a lightened sour cream and paprika sauce.
This Creamy Veal Stew slow-braises lean stewing veal with bacon, mushrooms, and onion, then finishes in a light sour cream and paprika sauce. It is a genuinely comforting, satisfying main at around 390 calories and 8 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 15 minutes | Cook Time: 1 hour | Calories per serving: ~390
Nutrition per Serving (Estimated)
Protein: 46g | Fat: 17g | Carbohydrates: 8g | Fiber: 1g
WW Classic Points: Approximately 8 points per serving (estimated from the original 10-point recipe, updated to reflect less butter, less bacon, and light sour cream). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 2 rashers back bacon, diced
- 15g / 1/2oz butter
- 1 tablespoon chopped onion
- 110g / 4oz mushrooms, sliced
- 900g / 2lb cubed stewing veal, trimmed
- 125ml / 4fl oz water or chicken stock
- 225g / 8oz light sour cream, plus extra for garnish
- 1 teaspoon salt
- 1/4 teaspoon paprika, plus extra for dusting
Instructions
- Preheat the oven. Preheat to 120C (250F / Gas Mark 1/2).
- Cook the bacon and vegetables. Place the bacon, butter, onion, and mushrooms in a frying pan and saute slowly until the onion and bacon are lightly browned. Remove with a slotted spoon and place in an ovenproof serving dish.
- Brown the veal. Leave the fat in the frying pan, then add the veal. Brown the meat on all sides, then remove and add to the baking dish with the bacon mixture, leaving the fat behind in the pan.
- Make the sauce. Add the water or chicken stock, sour cream, salt, and paprika to the frying pan. Heat until just boiling, then pour over the meat mixture.
- Braise until tender. Cover the dish and bake for 1 hour, or until the veal is tender when pierced with a fork. Serve with a dollop of sour cream and a dusting of paprika, if desired.
Serving Suggestions
- Serve over a small portion of egg noodles or mashed cauliflower
- Pair with steamed green beans or a simple side salad
- Add crusty whole-grain bread for soaking up the sauce
- A glass of dry white wine complements the paprika notes
- Finish with a sprinkle of fresh chopped chives
Tips and Variations
- Light sour cream keeps the sauce creamy while trimming fat compared to the full-fat version
- Turkey bacon works well as a lighter substitute for back bacon
- Chicken or pork can be used in place of veal if preferred
- Add extra mushrooms for more volume without adding much fat
- Low and slow braising is what makes this cut so tender, so resist the urge to rush the bake time
Why This Recipe Works
Braising the veal low and slow breaks down the connective tissue until the meat is genuinely fork-tender, while the light sour cream sauce keeps every bite creamy without the heaviness of the original. Trimming the butter and bacon quantities makes a real difference here without sacrificing the dish’s comforting character. This is a satisfying, restaurant-style stew you can feel good about serving on a weeknight.
Storage and Reheating
Store cooled stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, to prevent the sauce from separating. This dish also freezes well for up to 2 months.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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