Veal Paprikash

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

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.