Hungarian Paprika Veal Cutlets



6 servings



2 onions, minced
2 tbsp. butter or
1/2 cup soup stock
1/2 tsp. paprika
6 veal cutlets
3 tbsp. fat
1 tbsp. flour
1/2 cup commercial sour cream
1/2 tsp. salt


Saute onions in butter or fat until light golden. Add soup stock and paprika and simmer gently for 10 minutes. Flatten veal cutlets with a mallet; brown lightly on both sides in hot fat. Arrange browned cutlets in a shallow skillet; add the onion mixture and cook gently for 45 minutes or until the veal cutlets are tender. Blend flour with sour cream; add salt and stir into the veal gravy. Turn heat low and cook for 5 minutes. Serves 6.

Jolie Gabor’s Family Cookbook

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