*  Exported from  MasterCook  *
 
                             VEAL BIRDS PAPRIKA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Onion, finely chopped
      1/2   c            Mushrooms, finely chopped
    9       tb           Unsalted butter
    1       c            Dry bread crumbs, fine
    1       t            Basil, crumbled
    6                    Veal cutlets, about 1/4-inch
                         -hick
      1/2   c            White veal stock
      1/2   c            Tomato puree
    2       tb           Paprika
                         Buttered noodles for accompa
                         -iment
    1       c            Sour cream
 
   Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
   cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
   heat, stirring occasionally, until the onion is golden. Stir in bread
   crumbs, basil, salt and pepper to taste.  Let the filling cool. Divide the
   filling among the cutlets and fold in the long sides of each cutlet
   1/2-inch.  Roll up the cutlets and tie them at each end. In a large heavy
   skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
   patted dry, and transfer them to a bowl as they are browned. In the
   skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
   stirring, until golden.  Stir in stock, tomato puree, and the paprika. Add
   the veal birds and any accumulation of juices. Simmer the mixture, covered,
   for 15-20 minutes or until the veal is tender. Arrange the noodles on a
   platter, remove strings from the veal, and transfer the veal birds to the
   platter. Whisk the sour cream with salt and pepper to taste into the
   skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
   let it boil.  Serve alongside the meat and noodles in a boat. a 1959
   Gourmet Mag. favorite
  
 
 
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