Veal Paprikash(Serves 4)

  1. Melt butter in a large skillet. Saute onions until just transparent. Remove from pan and cover.
  2. Fill Dutch oven with water (to cook noodles).
  3. Pound veal until tender; dredge one side in flour and place, flour side down, in skillet.
  4. Turn up heat and saute until lightly browned; turn.
  5. Add sauteed onions to skillet; cover with broth.
  6. Bring to a boil, then reduce heat.
  7. Sprinkle paprika until sauce turns red; parsley to taste.
  8. Remove from heat. Stir in sour cream and return to heat.
  9. Bring to a slow boil.
  10. Arrange cooked noodles in casserole. Cover with sauce and cutlets.

veal cutlets, onions, butter, chicken, sour cream, wide egg noodles, paprika, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726790 (may not work)

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