Veal Cutlet Paprikash Recipe
Summary
Ingredients
| 1/4 cup 30%-less-fat sour cream (such as Breakstone) | ||
| 1 teaspoon Hungarian sweet paprika | ||
| Vegetable oil | 1 Teaspoon | |
| Onion | 1 Cup (16 tbs), slivered | |
| Mushrooms package | 1 | |
| 1 garlic clove, minced Cooking spray | ||
| 1/2 pound lean veal cutlets cut into 3 x 1/2-inch-wide strips | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Dried thyme | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Egg noodles | 2 Cup (16 tbs), uncooked | |
Directions
1. Combine sour cream and paprika in a small bowl; stir well, and set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; saute 3 minutes or until tender. Remove from skillet; set aside, and keep warm.
3. Coat skillet with cooking spray, and place over medium-high heat until hot. Add veal; saute 2 minutes. Reduce heat to medium. Add wine, salt, thyme, and pepper; cook 3 minutes or until liquid evaporates. Remove from heat. Stir in sour cream mixture and mushroom mixture. Spoon over noodles, and sprinkle with chives, if desired.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, and garlic; saute 3 minutes or until tender. Remove from skillet; set aside, and keep warm.
3. Coat skillet with cooking spray, and place over medium-high heat until hot. Add veal; saute 2 minutes. Reduce heat to medium. Add wine, salt, thyme, and pepper; cook 3 minutes or until liquid evaporates. Remove from heat. Stir in sour cream mixture and mushroom mixture. Spoon over noodles, and sprinkle with chives, if desired.
Chef
