Veal In Sour Cream Recipes

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VEAL WITH PAPRIKA AND SOUR CREAM



Veal With Paprika and Sour Cream image

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 pound thin veal slices, preferably from leg
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons butter
1/4 cup finely chopped onions
2 teaspoons imported paprika
1/4 cup dry white wine
1/2 cup heavy cream
1/2 cup sour cream

Steps:

  • Cut veal into thinnest possible (julienne) strips. Sprinkle with salt and pepper.
  • Heat butter in skillet and when it bubbles and starts to turn brown, add veal. Cook, stirring, over high heat about 30 seconds.
  • Add onions and cook, stirring, about a minute. Do not overcook. Sprinkle with paprika and stir.
  • Using slotted spoon, transfer veal to saucepan. Add wine to liquid left in skillet. Cook down over high heat about 3 minutes and add heavy cream. Cook down about a minute.
  • Add sour cream and cook about a minute. There should be about 1 1/4 cups of sauce. It is not essential to strain this sauce, but it is preferable to put it through a fine sieve. Reheat sauce and pour over veal. Heat briefly until veal is piping hot. Serve with rice.

Nutrition Facts : @context http, Calories 393, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 30 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 17 grams, Sodium 476 milligrams, Sugar 2 grams, TransFat 0 grams

SWISS-STYLE VEAL AND MUSHROOMS



Swiss-Style Veal and Mushrooms image

Do you wish dinner could be ready when you got home? It takes just 10 minutes to fix it in the morning, then the slow cooker lets you forget it while it cooks all day.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 7h15m

Yield 4

Number Of Ingredients 11

1 ¾ cups Swanson® Chicken Stock
1 (10.75 ounce) can Campbell's® Condensed Cream of Potato Soup
1 teaspoon dried thyme leaves, crushed
1 ½ pounds veal for stew
1 (8 ounce) package sliced mushrooms
8 green onions, sliced
2 tablespoons all-purpose flour
¼ cup water
1 cup shredded Swiss cheese
Hot cooked egg noodles
Freshly ground black pepper

Steps:

  • Stir the stock, soup, thyme, veal, mushrooms and green onions in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the veal is fork-tender.
  • Stir the flour and water in a small bowl until the mixture is smooth. Stir the flour mixture in the cooker. Turn the heat to HIGH. Cover and cook for 5 minutes or until the mixture boils and thickens.
  • Stir in the cheese. Serve over the noodles. Season with the black pepper.

Nutrition Facts : Calories 651.2 calories, Carbohydrate 59.9 g, Cholesterol 227.8 mg, Fat 21.4 g, Fiber 4.9 g, Protein 53.1 g, SaturatedFat 9.5 g, Sodium 1002.6 mg, Sugar 3.8 g

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