Hungarian Paprika Veal Cutlets

1. 1

   Saute onions in butter or fat until light golden.

2. 2

   Add soup stock and paprika and simmer gently for 10 minutes.

3. 3

   Flatten veal cutlets with a mallet; brown lightly on both sides in hot fat.

4. 4

   Arrange browned cutlets in a shallow skillet; add the onion mixture and cook gently for 45 minutes or until the veal cutlets are tender.

5. 5

   Blend flour with sour cream; add salt and stir into the veal gravy.

6. 6

   Turn heat low and cook for 5 minutes.

7. 7

   Jolie Gabors Family Cookbook

* Per serving · 4 servings · Values may vary.

No additional tips available.