Paprika Cream Schnitzelmeats 1 1/2 lb veal steak 4 each sl bacon, finely chopped 2 tablespoon onion, chopped 1 teaspoon paprika, hungarian 1 cup sour cream 1/2 cup tomato sauce 1 single salt Fry the bacon until done, then add the veal, which has been cut into portions and brown in the hot bacon fat. Add the onion and brown. Then season well with the paprika and salt. Stir in the sour cream and tomato sauce. Cover the pan and cook about 20 minutes. Serve cutlets covered with the sauce. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. |
