Veal Paprikash(Serves 4) - cooking recipe

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

Preparation

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.