Paprika Veal Chops Recipe
Ingredients
| 1/2 16-ounce package corkscrew macaroni | ||
| Salad oil | 2 Tablespoon | |
| 4 small veal rib chops, each 3/4 inch thick | ||
| Onion | 1 Large, diced | |
| Paprika | 2 Teaspoon | |
| 1 8-ounce container sour cream | ||
| Water | 3/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 1/2. teaspoon sugar | ||
Directions
1. In saucepot, prepare macaroni as label directs; drain. Keep warm.
2. Meanwhile, in 12-inch skillet over medium-high heat, in hot salad oil, cook 2 chops at a time until browned on both sides, removing chops to plate as they brown.
3. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Stir in paprika; cook 1 minute. Stir in sour cream, water, salt, and sugar. Return chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, turning chops once and stirring occasionally, until veal is fork-tender.
2. Meanwhile, in 12-inch skillet over medium-high heat, in hot salad oil, cook 2 chops at a time until browned on both sides, removing chops to plate as they brown.
3. In drippings remaining in skillet over medium heat, cook onion until tender, stirring occasionally. Stir in paprika; cook 1 minute. Stir in sour cream, water, salt, and sugar. Return chops to skillet; over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes, turning chops once and stirring occasionally, until veal is fork-tender.
Chef
