Ground Veal Paprikash
In large skillet or saucepan over medium heat, fry bacon until fat is rendered, 3 to 4 minutes; add butter and cook until melted. Add onion; fry, stirring, until golden. Add garlic and caraway seeds; fry for 1 minute. Stir in veal; fry, stirring constantly and breaking up with wooden spoon, until veal is seared, about 4 minutes.
Stir in tomato paste, 2 tsp/10 mL of the paprika, and the cayenne; fry, stirring, for 1 minute. Stir in wine and marjoram; cook until wine has evaporated. Stir in mushrooms, salt and 3/4 cup/175 mL water. Bring to boil; reduce heat and simmer, covered, for 20 minutes.
In bowl, whisk together sour cream, flour and remaining paprika. Stir into pot; increase heat to medium-high and cook, stirring constantly, for 3 minutes. Stir in parsley.
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Serving Size: 1 Serving (185g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 73 | ||
Calories from Fat: 57 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.4g | 9 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 9.5mg | 3 % | |
Sodium 117.5mg | 4 % | |
Potassium 63.9mg | 2 % | |
Total Carbohydrate 2.1g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 73
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