Veal Paprikash

Name: Veal Paprikash
Ingredients: 1/4 cup low-fat sour cream (at room temperature); 1 teaspoon Hungarian sweet paprika; 1 teaspoon vegetable oil; Cooking spray; 1 cup vertically sliced onion; 1 (8-ounce) package presliced mushrooms; 1 garlic clove, minced; 1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips; 1/4 cup dry white wine; 1/4 teaspoon salt; 1/4 teaspoon dried thyme; 1/8 teaspoon pepper; 2 cups hot cooked egg noodles; Chopped chives (optional)

14 ingredients

4 steps

Ingredients

1/4 cup low-fat sour cream (at room temperature)
1 teaspoon Hungarian sweet paprika
1 teaspoon vegetable oil
Cooking spray
1 cup vertically sliced onion
1 (8-ounce) package presliced mushrooms
1 garlic clove, minced
1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips
1/4 cup dry white wine
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 cups hot cooked egg noodles
Chopped chives (optional)

Directions

1

Combine sour cream and paprika in a small bowl. Stir well; set aside.
2

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, mushrooms, and garlic; stir-fry 3 minutes or until tender. Remove from skillet. Set aside; keep warm.
3

Wipe skillet with paper towels. Recoat with cooking spray; place over medium-high heat. Add veal; stir-fry 2 minutes. Add wine, salt, thyme, and pepper; cook over medium heat 3 minutes or until liquid evaporates. Remove from heat.
4

Add sour cream and mushroom mixtures to skillet; stir. Cook over low heat 1 minute or until thoroughly heated; stir. Serve over noodles. Sprinkle with chives, if desired.