Serbian Veal and Mushroom Stew (Teleća Čorba) with Sour Cream and Dill

Pat the veal stew meat dry with paper towels. Season generously with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the veal in batches, ensuring not to overcrowd the pot, for about 3-4 minutes per side until well-caramelized. Remove the browned veal and set aside.

Reduce heat to medium. Add the chopped onion to the pot and sauté for 5-7 minutes, until softened and translucent. Add the sliced cremini mushrooms and cook for another 5-8 minutes, until they release their liquid and start to brown.

Stir in 1 teaspoon sweet paprika, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook for 1 minute, stirring constantly, until fragrant.

Return the browned veal to the pot. Pour in 4 cups beef broth, scraping up any browned bits from the bottom of the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 75-80 minutes, or until the veal is very tender.

Remove the pot from the heat. Stir in 1/2 cup sour cream until fully incorporated. Do not boil the stew after adding sour cream, as it may curdle.

Stir in 2 tablespoons fresh dill. Taste and adjust seasoning if necessary. Serve hot.