Veal birds paprika
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Veal birds paprika
Last updated 6/12/2012 12:41:26 AM. Recipe ID 198. Report a problem with this recipe.
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      Title: Veal birds paprika
 Categories: Meats
      Yield: 6 servings
  1 1/2 c  Onion, finely chopped
    1/2 c  Mushrooms, finely chopped
      9 tb Unsalted butter
      1 c  Dry bread crumbs, fine
      1 ts Basil, crumbled
      6    Veal cutlets, about 1/4-inch
    1/2 c  White veal stock
    1/2 c  Tomato puree
      2 tb Paprika
           Buttered noodles for accompa
      1 c  Sour cream
  Flatten the cutlets between two pieces of plastic wrap. In a heavy
  skillet, cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter
  over moderate heat, stirring occasionally, until the onion is golden.
  Stir in bread crumbs, basil, salt and pepper to taste.  Let the
  filling cool. Divide the filling among the cutlets and fold in the
  long sides of each cutlet 1/2-inch.  Roll up the cutlets and tie them
  at each end. In a large heavy skillet, heat 2 Tbsp butter over
  mod-high heat. Brown the veal birds, patted dry, and transfer them to
  a bowl as they are browned. In the skillet, cook the remaining onions
  in 1 Tbsp butter over moderate heat, stirring, until golden.  Stir in
  stock, tomato puree, and the paprika. Add the veal birds and any
  accumulation of juices. Simmer the mixture, covered, for 15-20
  minutes or until the veal is tender. Arrange the noodles on a
  platter, remove strings from the veal, and transfer the veal birds to
  the platter. Whisk the sour cream with salt and pepper to taste into
  the skillet contents. Cook sauce until it is hot, stirring
  occasionally. Do not let it boil.  Serve alongside the meat and
  noodles in a boat. a 1959 Gourmet Mag. favorite

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Recipe ID 198 (Apr 03, 2005)

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