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Veal And Mushroom Paprika With Yogurt

Healthycooking's picture
  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)
  Paprika 1 Tablespoon
  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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 952 Calories from Fat 228

% Daily Value*

Total Fat 26 g39.7%

Saturated Fat 8.1 g40.4%

Trans Fat 0 g

Cholesterol 366.8 mg122.3%

Sodium 421.3 mg17.6%

Total Carbohydrates 56 g18.7%

Dietary Fiber 15 g59.9%

Sugars 26.7 g

Protein 121 g242.7%

Vitamin A 182.8% Vitamin C 75.8%

Calcium 33.9% Iron 44.9%

*Based on a 2000 Calorie diet


Veal And Mushroom Paprika With Yogurt Recipe