Veal Paprikash Recipe
Ingredients
| Veal cutlets | 1 pound | |
| Vegetable cooking spray | ||
| Onion | 1 Large, thinly sliced | |
| Celery | 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Paprika | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Ground red pepper | 1/4 Teaspoon | |
| Egg noodles | 3 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
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.
Chef
