Home   E-Mail   Surnames   Photos     Links

Index of Recipes

Veal Paprikash

INGREDIENTS:

�

 Lb. Veal Cutlet -- thinly sliced

�

 Tsp. Salt -- to taste

�

 Tsp. Black Pepper

1

 Tbsp. All-Purpose Flour

�

 Tbsp. Butter

1

 Ea. Spanish Onion -- thinly sliced

�

 Tsp. Caraway Seed

�

 Med Green Pepper -- Chopped

1

 Tbsp. Hungarian Paprika

1/8

 Cup Sour Cream

1

 Cup Broth

�

 Ea. Lemon --hand squeezed

�

 Tbsp. Fresh Dill -- Finely  Chopped

PREPARATION:

  1. Season the veal with salt and pepper. Dredge the meat in flour. Heat butter in a saut� pan over MEDIUM-HIGH heat. Add the veal and cook until brown, about 2 minutes per side.
  2. Reserve the meat and keep warm. Add onions to the saut� pan. Cook, Stirring constantly, until well-browned, about 10 minutes.  Add Green Pepper and Cook a further 2 minutes.
  3. Stir in the caraway seed and cook for 1 minute. Stir in the paprika and cook 30 seconds more. Add the broth, stirring to release browned meat pieces from the bottom of the pan. When the broth is simmering and thickened, add reserved meat. Cook until meat is tender and broth is thick, about 20 minutes.
  4. Remove the pan from the heat and stir in sour cream, dill, and lemon zest.

SERVES 4

Hosted by www.Geocities.ws

1