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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut veal slices into 1/4 inch strips. | 2. Sprinkle with salt and pepper. | 3. Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole. | 4. Melt butter in the same skillet. | 5. Add shallots and saute until tender but not browned. Stir in paprika. | 6. Add wine and cook until liquid is reduced almost completely. | 7. Add broth; gradually stir in sour cream. | 8. Combine sauce and meat; heat but do not let boil. | 9. Serve with hot buttered noodles. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal	2	lb	cut	1214.9361	12.6934	196.7471	41.9788
salt				-	-	-	-
pepper			ground	-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	2		chopped	230.4	53.76	8.0	0.32
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
white bordeaux	1/4	cup		-	-	-	-
chicken broth	1/4	cup		19.53	0.4725	2.7846	0.6552
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.