VEAL BIRDS PAPRIKA
Steps:
- In a heavy skillet cook 1/2 cup of the onion and the mushrooms in 6 tablespoons of the butter over moderate heat, stirring occasionally, until the onion is golden, stir in the bread crumbs, the basil, and salt and pepper to taste, and let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2 inch. Starting with a short side, roll up the cutlets and tie them at each end with kitchen string.
- In a large heavy skillet heat 2 tablespoons of the remaining butter over moderately high heat until the foam subsides, in it brown the veal birds, patted dry, and transfer them as they are browned to a bowl. In the skillet cook the remaining 1 cup onion in the remaining 1 tablespoon butter over moderate heat, stirring, until it is golden, stir in the stock, the tomato purée, and the paprika, and add the veal birds with any juices that have accumulated in the bowl. Simmer the mixture, covered, for 15 to 20 minutes, or until the veal is tender. Arrange the noodles on a platter, remove the string from the veal birds, and transfer the veal birds with tongs to the platter. Reduce the heat to low, whisk the sour cream and salt and pepper to taste into the skillet, and cook the sauce, stirring occasionally, until it is hot, but do not let it boil. Serve the sauce separately.
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Garfield Vernon
[email protected]The veal birds were delicious! I made them for a special occasion and they were a big hit. I will definitely be making them again.
Merl Garrett
[email protected]This dish was a disappointment. The veal was dry and the sauce was bland. I would not recommend this recipe.
Stephanie Marshall
[email protected]The veal birds were a bit bland. I would recommend adding more salt and pepper to the meat before cooking.
Okoro Meshark
[email protected]This recipe was easy to follow and the results were delicious. The veal birds were tender and juicy, and the sauce was flavorful. I will definitely be making this again.
Kheem Warderz
[email protected]The veal birds were a bit tough, but the sauce was delicious. I would recommend using a different cut of veal next time.
Aneel Maharjan
[email protected]This dish was absolutely amazing! The veal was cooked to perfection and the sauce was rich and flavorful. I highly recommend this recipe.
Helen Shiferaw
[email protected]The veal birds were good, but I found the sauce to be a bit too sweet. I would recommend using less sugar next time.
haiderali shiekh
[email protected]This recipe is a keeper! The veal birds were so tender and juicy, and the sauce was perfect. I will definitely be making this again and again.
Jayden Lancaster
[email protected]The veal birds were a bit dry, but the sauce was delicious. I would recommend cooking the veal for a shorter amount of time.
JAY ROCK
[email protected]I made this dish for a dinner party and it was a huge success. The guests raved about the veal and the sauce. I will definitely be making this again.
Alok Sheba
[email protected]The veal birds were delicious! The meat was cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe.
Kinley Dema
[email protected]This veal dish was a hit with my family! The paprika sauce was rich and flavorful, and the veal was tender and juicy. I will definitely be making this again.