Veal Paprikash Recipe
Do you want best of best Veal Paprikash recipe? No other ingredient will make Veal Paprikash taste so yummy than paprika. The European Veal Paprikash has an unique characteristic of addicting you to it on the first bite. It is the perfect choice for Main Dish. Do let me know how you've liked my Veal Paprikash. Feedback keeps me mobilized and motivates me to try out novel ways.
Ingredients
1 pound veal cutlets
Vegetable cooking spray
1 large onion, thinly sliced
1/2 cup thinly sliced celery
1 clove garlic, minced
1/2 cup no-salt-added tomato sauce
1/2 cup water
2 teaspoons paprika
1/4 teaspoon salt
1/4 teaspoon ground red pepper
3 cups cooked medium egg noodles (cooked without salt or fat)
2 tablespoons chopped fresh parsley
Directions
Trim fat from cutlets; cut cutlets into 1-inch-wide strips.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add veal; cook 3 minutes on each side or until browned.
Remove veal from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray.
Add onion, celery, and garlic; saute until tender.
Add tomato sauce and next 4 ingredients; stir well.
Return veal to skillet.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until veal is tender.
Remove from heat; let stand 2 minutes.
Combine veal mixture and cooked noodles in a medium bowl; toss gently.
Sprinkle with chopped pars ley.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
Add veal; cook 3 minutes on each side or until browned.
Remove veal from skillet.
Drain and pat dry with paper towels.
Wipe drippings from skillet with a paper towel.
Coat skillet with cooking spray.
Add onion, celery, and garlic; saute until tender.
Add tomato sauce and next 4 ingredients; stir well.
Return veal to skillet.
Bring to a boil; cover, reduce heat, and simmer 20 minutes or until veal is tender.
Remove from heat; let stand 2 minutes.
Combine veal mixture and cooked noodles in a medium bowl; toss gently.
Sprinkle with chopped pars ley.
