Veal With Paprika and Sour Cream

Ingredients

• 1 pound thin veal slices, preferably from leg
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons butter
• ¼ cup finely chopped onions
• 2 teaspoons imported paprika
• ¼ cup dry white wine
• ½ cup heavy cream
• ½ cup sour cream

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    386 calories; 30 grams fat; 16 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 2 grams sugars; 23 grams protein; 163 milligrams cholesterol; 120 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
2. Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
3. Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
4. Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
5. Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

15 minutes