VEAL WITH PAPRIKA AND SOUR CREAM

Veal With Paprika and Sour Cream image

Provided by Pierre Franey

Categories dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 pound thin veal slices, preferably from leg
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1/4 cup finely chopped onions
2 teaspoons imported paprika
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup sour cream

Steps:

Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams