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Peas And Veal Paprika

– 10 portions veal cutlets
– 2 tablespoons cooking oil
– 1-1/4 cups hot water
– 1 tablespoons butter
– 1 medium onion diced
– 1 clove garlic crushed
– 1 teaspoon paprika
– 1 teaspoon salt
– 1/4 teaspoon pepper
– 1/3 cup celery, sliced thinly
– 1/3 cup mushrooms, sliced
– 1/4 teaspoon basil
– 1 pound baby peas
– 1 tablespoon flour
– 3/4 cup sour cream


Brown the veal cutlets in oil for about 3 minutes total time. Add the hot water and simmer, covered for 10 minutes. Just before the meat is done, in a separate pan saute the celery, mushrooms, and basil in the butter for about 3 minutes. Add the peas, cover, and heat. when meat is done, place in a serving platter and keep warm. Blend 1 tablespoon of flour into drippings and add 1/3 cup of the liquid from peas. Heat and stir. Remove from heat and blend in the sour cream. Pour over the veal cutlets and top with the peas.

Serve 4-5.

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