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
Directions
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
