Veal Paprikash Recipe
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.
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