Veal Cutlet Paprikash
|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|
|Lean veal cutlets||1⁄2 Pound, cut into 3 x 1/2-inch-wide strips|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 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.