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Veal And Mushroom Paprika With Yogurt Recipe
|Unsalted margarine||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1 Pound, sliced|
|Veal cutlets||1 Pound, pounded to 1/4 inch thickness and cut into finger size strips|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Ground mace||1⁄8 Teaspoon, crumbled|
|Dry white wine/Vermouth||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Finely chopped chives||1 Tablespoon (fresh / freeze dried)|
Serving size: Complete recipe
Calories 952 Calories from Fat 228
% Daily Value*
Total Fat 26 g39.7%
Saturated Fat 8.1 g40.4%
Trans Fat 0 g
Cholesterol 366.8 mg
Sodium 421.3 mg17.6%
Total Carbohydrates 56 g18.7%
Dietary Fiber 15 g59.9%
Sugars 26.7 g
Protein 121 g242.7%
Vitamin A 182.8% Vitamin C 75.8%
Calcium 33.9% Iron 44.9%
*Based on a 2000 Calorie diet
Push the mushroom mixture to one side of the skillet.
Raise the heat to high, add the veal, and stir fry quickly until no longer pink 1 to 2 minutes.
Lower the heat to moderate, add the pepper, mace, thyme, and wine, and cook, uncovered, for 2 to 3 minutes or until the liquid has evaporated.
In a small bowl, combine the paprika and yogurt, stir into the skillet, and heat to serving temperature about 1 to 2 minutes.
Do not allow to boil or the yogurt will curdle.