VEAL PAPRIKASH

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VEAL PAPRIKASH

Yield: 4 servings

Source: " America's Everyday Diabetes Cookbook "

Info:

http://diabeticgourmet.com/book_archive/details/17.shtml

INGREDIENTS

- 2 tablespoons vegetable oil

- 1 pound grain-fed veal scallops or

boneless beef sirloin, cut into thin strips

- 4 cups quartered mushrooms

- 1 large onion, halved lengthwise and thinly sliced

- 2 cloves garlic, minced

- 4 teaspoons sweet Hungarian paprika

- 1/2 teaspoon dried marjoram

- 1/2 teaspoon salt

- 1/4 pepper

- 1 tablespoon all-purpose flour

- 3/4 cup chicken stock

- 1/2 cup sour cream

- Salt and pepper

DIRECTIONS

In a large non-stick skillet, heat half the oil over high

heat; stir-fry veal in 2 batches, each for 3 minutes or

until browned but still pink inside. Transfer to a plate

along with pan juices; keep warm.

Reduce heat to medium. Add remaining oil. Add mushrooms,

onion, garlic, paprika, marjoram, salt and pepper; cook,

stirring often, for 7 minutes or until lightly colored.

Sprinkle mushroom mixture with flour; pour in stock.

Cook, stirring, for 2 minutes or until thickened. Stir

in sour cream. Return veal and accumulated juices to pan;

cook 1 minute more or until heated through. Adjust seasoning

with salt and pepper to taste; serve immediately.

Nutritional Information Per Serving (1/4 of recipe):

Calories: 266, Fat: 11 g, Carbohydrate: 12 g, Fiber: 2 g,

Protein: 30 g, Sodium: 462 mg, Cholesterol: 107 mg

Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3-1/2 Lean Meat

RECIPE FROM THE ARCHIVE:

Pork Tenderloin Cutlets with Mustard Cream

http://diabeticgourmet.com/recipes/html/246.shtml

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