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If you prefer not to eat veal, you can use chicken or extra lean beef in this recipe.
For a really great paprika, skip the bottled stuff at your supermarket and pick it up at your local Asian or Indian food market instead. The difference in flavor is amazing!
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| Veal Paprika |
Ingredients
(6 servings - 19 g protein and 3 g carb per serving)
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| 3 tbsp |
corn oil |
| 1-1/2 pounds |
veal |
| 1-1/2 whole |
onions |
| 2 tbsp |
paprika |
| 1/8 tsp |
cayenne pepper |
| 1-1/2 cups |
chicken broth |
| 1 tbsp |
vinegar |
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- Wash veal, pat dry, and cut into cubes.
- Peel and chop onions.
- In heavy skillet, heat oil.
- Add veal cubes and brown.
- Remove veal and set aside.
- Add onions and paprika to skillet.
- Saute for 2 minutes.
- Return veal to skillet.
- Toss to coat with paprika mixture using a wooden spoon.
- Add chicken broth.
- Bring to a boil.
- Simmer gently for 1-1/2 hours or until veal is tender.
- Add vinegar before serving.
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