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Veal Paprikash

Diet.Chef's picture
Ingredients
  Veal cutlets 1 Pound
  Vegetable cooking spray 1 Tablespoon
  Onion 1 Large, thinly sliced
  Thinly sliced celery 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  No salt added tomato sauce 1⁄2 Cup (8 tbs)
  Water 1⁄2 Cup (8 tbs)
  Paprika 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Cooked medium egg noodles 3 Cup (48 tbs) (Cooked Without Salt Or Fat)
  Chopped parsley 2 Tablespoon
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Paprika

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