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Veal and Vegetable Paprikash Recipe

Veal and Vegetable Paprikash Recipe

6 servings



1 1/2 pounds veal scallopine, cut into strips

1 tablespoon olive oil

2 cups thinly sliced cabbage

1 cup each: sliced onion, zucchini, carrots, green bell peppers

1 1/2 cups sliced mushrooms

1 medium tomato, chopped

3 tablespoons flour

1 tablespoon paprika

3/4 cup reduced-sodium chicken broth

1/2 cup fat-free sour cream

Salt and pepper, to taste

12 ounces noodles, cooked, warm


Sauté veal in oil in large skillet until browned, 3 to 5 minutes, add vegetables and sauté until tender, 8 to 10 minutes. Stir in flour and paprika, cook 1 minute. Stir in broth and heat to boiling; boil, stirring until thickened, about 1 minute. Stir in sour cream, season to taste with salt and pepper. Serve over noodles.

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