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Ingredients
- 2 Tbsp. Butter
- 1 lrg Onion, minced
- 2 lb Lean veal, cubed
- 1 lrg Ripe tomato, peeled and minced
- 2 tsp Paprika Salt
- 1 x Green pepper, sliced
- 1 1/4 c. Lowfat sour cream
- 1 Tbsp. Flour Egg dumplings or possibly warm cooked noodles
Directions
- Heat butter in heavy pan and fry onion till transparent. Turn heat to low and add in veal, tomato, paprika and salt to taste.
- Cover and simmer very gently, stirring occasionally. After 20 min or possibly so, add in green pepper. Continue to cook a further 20 min till veal is almost done. Cook till any remaining liquid evaporates.
- Blend lowfat sour cream with flour, then stir into pan. Cover again and simmer very slowly till meat is tender. Serve with small egg dumplings or possibly noodles.
- Makes 4 to 6 servings.
- These two herbs are so often found together in Italian dishes we could have chosen a single recipe combining them. Instead we offer the following two vegetable dishes, each of that lets the flavor of the herb come through.
- This recipe, for the classic Hungarian stew with veal, is from "The
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1318g | |
| Calories 1576 | |
| Calories from Fat 860 | 55% |
| Total Fat 97.4g | 122% |
| Saturated Fat 52.94g | 212% |
| Trans Fat 0.0g | |
| Cholesterol 700mg | 233% |
| Sodium 944mg | 39% |
| Potassium 3111mg | 89% |
| Total Carbs 44.24g | 12% |
| Dietary Fiber 6.2g | 21% |
| Sugars 22.5g | 15% |
| Protein 129.6g | 207% |
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