You are here

Veal Cutlet Paprikash

admin's picture
  30% less fat sour cream 1⁄4 Cup (4 tbs) (Such As Breakstone)
  Hungarian sweet paprika 1 Teaspoon
  Vegetable oil 1 Teaspoon
  Finely sliced onions 1 Cup (16 tbs)
  Fresh sliced mushrooms 8 Ounce (1 Package)
  Garlic 1 Clove (5 gm), minced
  Cooking spray 1
  Lean veal cutlets 1⁄2 Pound, cut into 3 x 1/2-inch-wide strips
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Dried thyme 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Cooked egg noodles 2 Cup (32 tbs) (About 2 Cups Uncooked Noodles , Cooked Without Salt Or Fat)

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.

Rate It

Your rating: None
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1465 Calories from Fat 263

% Daily Value*

Total Fat 30 g46.2%

Saturated Fat 10.9 g54.6%

Trans Fat 0.2 g

Cholesterol 410.1 mg136.7%

Sodium 742.5 mg30.9%

Total Carbohydrates 196 g65.3%

Dietary Fiber 10.5 g42.2%

Sugars 9.8 g

Protein 89 g178.1%

Vitamin A 9.9% Vitamin C 16.9%

Calcium 23% Iron 37.8%

*Based on a 2000 Calorie diet

Veal Cutlet Paprikash Recipe