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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I haven't tried this yet but am posting it for safekeeping. From the New York Times. I had to estimate the cooking and prep times. Ingredients:
2 lbs veal, cut into thin, even slices |
salt |
fresh ground pepper, to taste |
3 tablespoons olive oil |
1 tablespoon butter |
2 shallots, finely chopped |
1 tablespoon paprika |
1/4 cup dry white bordeaux |
1/4 cup chicken broth |
1 cup sour cream |
Directions:
1. Cut veal slices into 1/4 inch strips.
2. Sprinkle with salt and pepper.
3. Heat oil in skillet, add veal and cook quickly over high heat until browned. Transfer to a heated serving dish or casserole.
4. Melt butter in the same skillet.
5. Add shallots and saute until tender but not browned. Stir in paprika.
6. Add wine and cook until liquid is reduced almost completely.
7. Add broth; gradually stir in sour cream.
8. Combine sauce and meat; heat but do not let boil.
9. Serve with hot buttered noodles.
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