Veal Paprika

Veal Paprika
Serves 6
A good-quality Hungarian paprika makes all the difference in this dish.
2 lbs veal cutlets, trimmed & pounded thin
2 T butter
1 T oil
2 onions, sliced thin
1-1/2 T paprika
1-1/2 C chicken broth
1 C sour cream
Salt
Cut the veal into 2-inch squares. Melt the butter and oil in a skillet, add
the onions, and cook, stirring, until golden brown. Push the onions to the
side of the pan, add the veal, and brown lightly. Stir in the paprika and
then the chicken broth. Simmer, uncovered, until most of the liquid has
evaporated. Before serving, turn down the heat, whisk in the sour cream,
add salt to taste, and heat through without boiling.
Cookbook: The Fannie Farmer Cookbook
Typed By: Susan
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes