Veal Paprikash(Serves 4)

• 1 1/2 to 2 lb. veal cutlets
• 1 c. sliced onions
• 1/4 c. butter or margarine
• 1 c. chicken or vegetable stock
• 1 c. sour cream
• 1 pkg. wide egg noodles
• paprika
• parsley

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)