3 T. Shortening<\/p>\n
2 lb. Boneless veal, cubed<\/p>\n
3 T. Flour<\/p>\n
1 C. Hot water<\/p>\n
1\/2 C. White wine<\/p>\n
1 can Mushrooms (6 3\/4 oz)<\/p>\n
2 T. Chopped parsley<\/p>\n
1 Onion, diced<\/p>\n
1 tsp. Paprika<\/p>\n
Salt<\/p>\n
Pepper<\/p>\n
1 C. Sour cream<\/p>\n
Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently to prevent sticking. Heat but do not boil.<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 487<\/p>\n
Fat: 12g<\/p>\n
Fiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 T. Shortening 2 lb. Boneless veal, cubed 3 T. Flour 1 C. Hot water 1\/2 C. White wine 1 can Mushrooms (6 3\/4 oz) 2 T. Chopped parsley 1 Onion, diced 1 tsp. Paprika Salt Pepper 1 C. Sour cream Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour. Add water and wine. Stir constantly until the mixture is thick and smooth. Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper and salt…<\/p>\n