Veal With Paprika and Sour Cream

1. 1

   Cut veal into thinnest possible (julienne) strips.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Heat butter in skillet and when it bubbles and starts to turn brown, add veal.

4. 4

   Cook, stirring, over high heat about 30 seconds.

5. 5

   Add onions and cook, stirring, about a minute.

6. 6

   Do not overcook.

7. 7

   Sprinkle with paprika and stir.

8. 8

   Using slotted spoon, transfer veal to saucepan.

9. 9

   Add wine to liquid left in skillet.

10. 10

    Cook down over high heat about 3 minutes and add heavy cream.

11. 11

    Cook down about a minute.

12. 12

    Add sour cream and cook about a minute.

13. 13

    There should be about 1 1/4 cups of sauce.

14. 14

    It is not essential to strain this sauce, but it is preferable to put it through a fine sieve.

15. 15

    Reheat sauce and pour over veal.

16. 16

    Heat briefly until veal is piping hot.

17. 17

    Serve with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.