Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Make sauce: saute onion in butter until tender. | 2. Add red peppers, tomatoes and paprika and saute for about 3 minutes. | 3. Add beef broth and simmer for 30 minutes. | 4. Mix flour with a little water to make a thin paste. | 5. Pour into sauce and stir. | 6. Cook about 3 minutes. | 7. Add cream and stir (do not boil). | 8. Meanwhile salt the cutlets and brown on both sides in butter or oil. | 9. Add a little water and braise, turning once or twice, about 5- 10 minutes until tender. | 10. Remove from heat. | 11. When sauce is finished, add the cutlets and heat for a few minutes. | 12. Don't let it boil. | 13. Serve with boiled or mashed potatoes and a steamed vegetable. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
veal cutlet	4			1613.8703	0.0	359.0408	9.0667
salt	1/2	teaspoon		-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
onion	2		chopped	120.0	28.02	3.3	0.3
butter	4	tablespoons		342.0	15.714	10.686	28.8
red bell pepper	2		chopped	1613.8703	0.0	359.0408	9.0667
tomato	1/2		peeled chopped	31.0345	6.8816	1.6192	0.2699
paprika	1 1/2	1/2	sweet	9.729	1.8627	0.4878	0.4447
beef broth	2	cups		33.6	0.192	5.472	1.056
cream	1/4	cup		198.0	3.99	2.178	20.808000000000003
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207

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