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Veal Paprikash

Diet.Chef's picture
  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

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

Main Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1828 Calories from Fat 324

% Daily Value*

Total Fat 37 g57.1%

Saturated Fat 9.2 g46.2%

Trans Fat 0.2 g

Cholesterol 568.8 mg189.6%

Sodium 938.3 mg39.1%

Total Carbohydrates 236 g78.6%

Dietary Fiber 22 g88%

Sugars 24.9 g

Protein 137 g274%

Vitamin A 184.9% Vitamin C 150.2%

Calcium 27.2% Iron 93.2%

*Based on a 2000 Calorie diet

Veal Paprikash Recipe