Veal Birds Paprika Recipes

VEAL BIRDS PAPRIKA

Steps:

• In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
• In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.

VEAL PAPRIKA

Steps:

• Cut veal slices into 1/4 inch strips.
• Sprinkle with salt and pepper.
• Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole.
• Melt butter in the same skillet.
• Add shallots and saute until tender but not browned. Stir in paprika.
• Add wine and cook until liquid is reduced almost completely.
• Add broth; gradually stir in sour cream.
• Combine sauce and meat; heat but do not let boil.
• Serve with hot buttered noodles.

VEAL PAPRIKA

Steps:

• Mix flour and salt in resealable plastic bag. Add veal, shake until evenly coated. Heat oil in 10 inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
• Mix veal and remaining ingredient, except noodles, in a 3 1/2 to 6 quart slow cooker.
• Cover and cook on low heat setting 6 to 8 hours or until veal is tender, stir.
• Serve veal mixture over noodles.