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Veal Paprikash

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  Veal 2 Pound, cubed
  Flour 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Safflower oil/Corn oil 4 Tablespoon
  Paprika 2 Teaspoon
  Onions 2 , sliced
  Instant chicken bouillon 1 Cup (16 tbs)
  Sour cream 3⁄4 Cup (12 tbs)

Coat veal lightly with flour, salt and pepper.
Heat oil in skillet and brown veal; add onions and cook until just tender.
Stir in paprika.
Add chicken bouillon, cover and simmer gently 20 minutes until veal is tender.
Just before serving, stir in the sour cream and heat through.
Do not boil.
Serve with noodles.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3043 Calories from Fat 1252

% Daily Value*

Total Fat 142 g218.8%

Saturated Fat 57.6 g288.2%

Trans Fat 0 g

Cholesterol 809.7 mg269.9%

Sodium 1902.7 mg79.3%

Total Carbohydrates 215 g71.7%

Dietary Fiber 9.3 g37.1%

Sugars 85.5 g

Protein 189 g378.1%

Vitamin A 126.1% Vitamin C 48.2%

Calcium 48.3% Iron 42.4%

*Based on a 2000 Calorie diet

Veal Paprikash Recipe