Veal Paprikash

• 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)

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.

lowfat sour cream, sweet paprika, vegetable oil, cooking spray, onion, mushrooms, garlic, cutlets, white wine, salt, thyme, pepper, egg noodles, chives

Taken from www.myrecipes.com/recipe/veal-paprikash-1 (may not work)