Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt lard in heavy large skillet over medium heat. | 2. Add onions; cover skillet and cook until onions are soft, stirring occasionally, about 10 minutes. | 3. Add shallot; increase heat to medium-high and sauté until onions are golden, about 5 minutes. | 4. Using slotted spoon, transfer onions and shallot to small bowl. | 5. Sprinkle veal with salt and pepper. | 6. Working in batches, add veal scallops to drippings in skillet and sauté until browned, about 1 minute per side, adding more lard as needed and transferring veal to plate after each batch. | 7. Return onion mixture to skillet. | 8. Add tomatoes with juice, sweet paprika, hot paprika, and marjoram. | 9. Simmer 5 minutes, stirring constantly. | 10. Return veal and any accumulated juices to sauce. | 11. Simmer 1 minute, turning veal to coat. | 12. Using slotted spoon, transfer veal to platter. | 13. Mix sour cream into sauce and heat through (do not boil). | 14. Season sauce to taste with salt and pepper. | 15. Pour over veal and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
onion	2	cups	sliced	128.0	29.888	3.52	0.32
shallot	1		minced	-	-	-	-
veal scallop	2 1/2	lb		1008.669	0.0	224.4005	5.6667
tomato juice	1/2	cup	diced	20.655	4.289	1.0327	0.3524
hungarian paprika	1	tablespoon	sweet	1008.669	0.0	224.4005	5.6667
hot paprika	1/2	teaspoon		1008.669	0.0	224.4005	5.6667
marjoram	1	teaspoon	dried	1.626	0.3634	0.076	0.0422
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525

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