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OF THE 1940'S & 50'S






Veal Paprika   Chef1.gif (2303 bytes)

Although a Hungarian delight, did you know paprika is actually from the Americas and West Indies?  Here is a favorite of mine, and soon to be yours.  Try to use only a top-rate Hungarian paprika and adjust the amount of paprika you use to suit your taste.  My recipe gives you the flavor of paprika, not a hit-you-over-the-head type of taste.  Enjoy!

Your Host,  Brad

2 pounds of veal cutlets
2 Tbl butter
1 Tbl oil (I like using vegetable)
1 onion, sliced thin
1 1/2 Tbl paprika
1 1/2 cups chicken broth
1 cup sour cream

Trim the veal of any fat or grizzle.  Pound with mallet between a sheet of waxed paper to make thin.  Cut the veal into strips about 1/2 inch wide by 3 inches long.

Melt the butter and oil in a heavy skillet on medium heat.   Add the onions and cook, stirring, until golden brown.  Push the onions to the side and add the veal.  Brown veal slightly.  Stir in the paprika and then the chicken broth.  Simmer, uncovered, until most of the liquid has evaporated.   Before serving, reduce heat to medium-low, stir in the sour cream and heat thoroughly without boiling.


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