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A good-quality Hungarian paprika makes all the difference in this dish.
2 lbs veal cutlets, trimmed & pounded thin
2 T butter
1 T oil
2 onions, sliced thin
1-1/2 T paprika
1-1/2 C chicken broth
1 C sour cream
Cut the veal into 2-inch squares. Melt the butter and oil in a skillet, add the onions, and cook, stirring, until golden brown. Push the onions to the side of the pan, add the veal, and brown lightly. Stir in the paprika and then the chicken broth. Simmer, uncovered, until most of the liquid has evaporated. Before serving, turn down the heat, whisk in the sour cream, add salt to taste, and heat through without boiling.
Cookbook: The Fannie Farmer Cookbook
Typed By: Susan