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Ingredients
1/2 cup water
1 tbsp each sour cream, tomato paste, and
dry white table wine
1 packet instant chicken broth and
seasoning mix
1 tsp sweet Hungarian paprika
1 tsp each olive or vegetable oil and
margarine
1 cup sliced onions
5 ounces ground veal
Method
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In 1-cup liquid measure combine water,
sour cream, tomato paste, wine, broth mix, and paprika and stir well to
combine; set aside.
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In 9-inch nonstick skillet combine oil
and margarine and heat until margarine is melted; add onions and saute
over high heat until tender-crisp, about 1 minute.
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Add veal and cook, stirring constantly,
until veal is no longer pink, about 1 minute.
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Add sour cream mixture; stir to combine
and bring to a boil.
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Reduce heat to low and let simmer,
stirring occasionally, until flavors blend 2 to 3 minutes.
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MAKES 2 SERVINGS.
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