Veal Paprika

Ingredients

2 pounds veal cutlets, cubed
6 tablespoons Roberts Butter
1/2 cup chopped onion
1 teaspoon seasoned salt
1/2 teaspoon salt
1 tablespoon paprika
1/4 teaspoon pepper
1 tablespoon parsley flakes
1 1/2 cups water
1 cup sliced mushrooms
1 cup Roberts Sour Cream
3-4 cups hot cooked noodles or rice

Preparation

Brown veal in 1/4 cup butter; add onion, seasoned salt, salt, paprika, pepper, parsley flakes and water. Cover and simmer 1 hour, or until meat is tender. Saute mushrooms in remaining butter; add to veal during the last 15 minutes of cooking time. Remove from heat; stir in sour cream. Reheat, but do not boil. If a thicker sauce is desired, make a smooth paste using 2 tablespoons water and 2 tablespoons flour; stir into mixture and continue heating very slowly until thickened. Serve over buttered noodles or rice.

Yield: 4 to 5 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.