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Veal Goulash

  Veal cubes 2 Pound
  Paprika 1 Tablespoon
  Peanut oil 1⁄4 Cup (4 tbs) (Planters)
  Chopped onions 1 1⁄4 Cup (20 tbs)
  Tomatoes 2 Medium (Peeled)
  Canned tomato sauce 8 Ounce (1 Can)
  Salt 2 Teaspoon
  Cooked noodles 1 Cup (16 tbs)

Dredge veal with paprika, set aside.
Heat Planters Peanut Oil in Dutch oven.
Add chopped onions and saute until lightly browned; remove onions using slotted spoon and set aside.
Brown dredged veal on all sides.
Return onions to Dutch oven.
Stir in tomatoes, tomato sauce and salt.
Simmer gently, uncovered, about 1 hour, or until veal is tender.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2214 Calories from Fat 716

% Daily Value*

Total Fat 81 g124.8%

Saturated Fat 19.6 g98.1%

Trans Fat 0.1 g

Cholesterol 837.6 mg279.2%

Sodium 5719.1 mg238.3%

Total Carbohydrates 149 g49.8%

Dietary Fiber 20 g79.9%

Sugars 28.8 g

Protein 221 g442.8%

Vitamin A 220.7% Vitamin C 121%

Calcium 17.8% Iron 53.6%

*Based on a 2000 Calorie diet

Veal Goulash Recipe