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Veal Paprikash

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

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)

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.