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Categories:Viewed: 4 - Published at: 5 years ago
Ingredients
- 1 1/2 to 2 lb. veal cutlets
- 1 c. sliced onions
- 1/4 c. butter or margarine
- 1 c. chicken or vegetable stock
- 1 c. sour cream
- 1 pkg. wide egg noodles
- paprika
- parsley
Method
- Melt butter in a large skillet. Saute onions until just transparent. Remove from pan and cover.
- Fill Dutch oven with water (to cook noodles).
- Pound veal until tender; dredge one side in flour and place, flour side down, in skillet.
- Turn up heat and saute until lightly browned; turn.
- Add sauteed onions to skillet; cover with broth.
- Bring to a boil, then reduce heat.
- Sprinkle paprika until sauce turns red; parsley to taste.
- Remove from heat. Stir in sour cream and return to heat.
- Bring to a slow boil.
- Arrange cooked noodles in casserole. Cover with sauce and cutlets.
