Veal Paprikash

Yield: 2 servings (serving size: 1 cup veal mixture and 1 cup noodles)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 462
  • Calories from fat: 24%
  • Fat: 12.5g
  • Saturated fat: 4.2g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 2.6g
  • Protein: 34.8g
  • Carbohydrate: 53g
  • Fiber: 6.4g
  • Cholesterol: 158mg
  • Iron: 5.8mg
  • Sodium: 423mg
  • Calcium: 96mg


  • 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)


  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.
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