Veal And Mushroom Paprika With Yogurt
|Unsalted margarine||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Mushrooms||1 Pound, sliced|
|Veal cutlets||1 Pound, pounded to 1/4 inch thickness and cut into finger size strips|
|Black pepper||1⁄4 Teaspoon|
|Dried thyme||1⁄8 Teaspoon, crumbled|
|Ground mace||1⁄8 Teaspoon, crumbled|
|Dry white wine/Vermouth||1⁄4 Cup (4 tbs)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Finely chopped chives||1 Tablespoon (fresh / freeze dried)|
In a heavy 10 inch skillet, melt the margarine over moderately high heat; add the onion, garlic, and mushrooms, and cook until the mushroom juices are released and have evaporated 5 to 6 minutes.
Push the mushroom mixture to one side of the skillet.
Raise the heat to high, add the veal, and stir fry quickly until no longer pink 1 to 2 minutes.
Lower the heat to moderate, add the pepper, mace, thyme, and wine, and cook, uncovered, for 2 to 3 minutes or until the liquid has evaporated.
In a small bowl, combine the paprika and yogurt, stir into the skillet, and heat to serving temperature about 1 to 2 minutes.
Do not allow to boil or the yogurt will curdle.