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Veal Paprika Recipe
|Salt pork||2 Ounce, cut up fine|
|Minced onion||1⁄2 Cup (8 tbs)|
|Peeled garlic||1 Clove (5 gm), minced|
|Boneless veal shoulder/Round||2 Pound, cut into 1 inch cubes|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2859 Calories from Fat 1270
% Daily Value*
Total Fat 142 g218.4%
Saturated Fat 59.6 g298.2%
Trans Fat 0 g
Cholesterol 1172.2 mg
Sodium 3798.7 mg158.3%
Total Carbohydrates 118 g39.5%
Dietary Fiber 6.5 g25.8%
Sugars 7.7 g
Protein 246 g491.8%
Vitamin A 178.1% Vitamin C 20.4%
Calcium 23.8% Iron 30.5%
*Based on a 2000 Calorie diet
Add seasonings and water.
Cook, covered, oyer low heat for 1 hr, or until veal is very tender.
Remove veal to hot platter, and keep hot.
Add sour cream to pan drippings; then stir in flour and water, which have been blended to smooth paste.
Cook over low heat until thickened.
Pour over meat.