|Lean veal shoulder||1 1⁄2 Pound, cut into cubes|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|White onions||12 Small, peeled|
|Eggplant||1 Small, pared and diced|
|Dairy sour cream||1 Cup (16 tbs)|
|Canned shoestring potatoes||4 1⁄2 Ounce (2 Cans, 2.25 Ounces Each)|
Shake veal with flour, 1 teaspoon salt and pepper in paper bag to coat well (Save remaining teaspoon of salt).
Brown quickly in vegetable oil in large frying pan; stir in water and remaining teaspoon of salt, then add onions and eggplant.
Cover; simmer for 30 minutes, or until onions are tender.
Stir in sour cream and paprika; spoon mixture into an 8 cup baking dish; sprinkle the potatoes evenly over the top.
Bake in moderate oven (350Â°) for 25 minutes, or until meat is tender.
Calories 575 Calories from Fat 252
% Daily Value*
Total Fat 28 g43.5%
Saturated Fat 9.8 g48.8%
Trans Fat 0 g
Cholesterol 149.1 mg49.7%
Sodium 876.4 mg36.5%
Total Carbohydrates 46 g15.3%
Dietary Fiber 7.9 g31.8%
Sugars 14.9 g
Protein 35 g70.4%
Vitamin A 13.6% Vitamin C 37.5%
Calcium 11.3% Iron 6.8%
*Based on a 2000 Calorie diet