Paprika Veal Recipe
Ingredients
| Veal | 2 Pound (0.5 Inch Thick) | |
| Paprika | 1 1⁄2 Teaspoon | |
| Flour | 2 Teaspoon | |
| Fat/Drippings | 2 Tablespoon | |
| Water | 1⁄4 Cup (4 tbs) | |
| Bay leaf | 1 | |
| Salt | 1 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Mushrooms | 1 Cup (16 tbs) | |
| Sweet cream | 1 Cup (16 tbs) | |
| Flour | 1 Tablespoon (Adjust Quantity As Needed) | |
| Minced parsley | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2431 Calories from Fat 1324
% Daily Value*
Total Fat 148 g227.2%
Saturated Fat 64.9 g324.4%
Trans Fat 0 g
Cholesterol 874.1 mg291.4%
Sodium 3830.9 mg159.6%
Total Carbohydrates 83 g27.5%
Dietary Fiber 5.2 g21%
Sugars 49.9 g
Protein 183 g366.8%
Vitamin A 129% Vitamin C 49.8%
Calcium 50.3% Iron 26.6%
*Based on a 2000 Calorie diet
Directions
Sprinkle with paprika and flour.
Brown in melted fat in cooker.
Cool cooker a few minutes before adding water to prevent evaporation.
Add water and seasonings.
Pressure cook at 15 lbs.pressure for 15 minutes.
Reduce pressure quickly.
Remove meat.
Add mushrooms and cream to gravy.
Thicken with a little flour blended with cold water.
Add veal and parsley.
Chef
