Veal Paprikash

recipe

Yield:

2 servings (serving size: 1 cup veal mixture and 1 cup noodles)

Recipe from

Nutritional Information

Calories 462
Caloriesfromfat 24 %
Fat 12.5 g
Satfat 4.2 g
Monofat 3.5 g
Polyfat 2.6 g
Protein 34.8 g
Carbohydrate 53 g
Fiber 6.4 g
Cholesterol 158 mg
Iron 5.8 mg
Sodium 423 mg
Calcium 96 mg

Ingredients

1/4 cup low-fat sour cream (at room temperature)
1 teaspoon Hungarian sweet paprika
1 teaspoon vegetable oil
Cooking spray
1 cup vertically sliced onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 cups hot cooked egg noodles
Chopped chives (optional)

Preparation

Combine sour cream and paprika in a small bowl. Stir well; set aside.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, mushrooms, and garlic; stir-fry 3 minutes or until tender. Remove from skillet. Set aside; keep warm.

Wipe skillet with paper towels. Recoat with cooking spray; place over medium-high heat. Add veal; stir-fry 2 minutes. Add wine, salt, thyme, and pepper; cook over medium heat 3 minutes or until liquid evaporates. Remove from heat.

Add sour cream and mushroom mixtures to skillet; stir. Cook over low heat 1 minute or until thoroughly heated; stir. Serve over noodles. Sprinkle with chives, if desired.

Note:

August 1997
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