Veal And Mushroom Paprika With Yogurt Recipe
Ingredients
1 tablespoon unsalted margarine
1 medium size onion, chopped fine
1 clove garlic, minced
1 pound mushrooms, sliced thin
1 pound veal cutlets, pounded to 1/4 inch thickness and cut into finger size strips
1/4 teaspoon black pepper
1/8 teaspoon each ground mace and dried thyme, crumbled
1/4 cup dry white wine or vermouth
1 tablespoon paprika
1/2 cup plain low fat yogurt
1 tablespoon finely chopped fresh or freeze dried chives
How to make Veal And Mushroom Paprika With Yogurt
In a heavy 10 inch skillet, melt the margarine over moderately high heat; add the onion, garlic, and mushrooms, and cook until the mushroom juices are released and have evaporated 5 to 6 minutes.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.
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Veal And Mushroom Paprika With Yogurt
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