Paprika Cream Schnitzel Food

PAPRIKA CREAM SCHNITZEL

Paprika Cream Schnitzel image

Make and share this Paprika Cream Schnitzel recipe from Food.com.

Provided by Dee514

Categories Veal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 slices bacon, diced
1 1/2-2 lbs veal round steak, cut about 1/2 inch thick (cutlet)
2 tablespoons chopped onions
1 1/2 teaspoons salt
1 teaspoon paprika
1 cup thick sour cream
1/2 cup tomato sauce

Steps:

Mix salt and paprika together.
Cut veal into serving sized pieces.
In a large heavy skillet, cook bacon till crisp.
Remove cooked bacon and set aside.
Add veal and onions to bacon drippings in skillet.
Brown veal on both sides and cook onion till soft.
Sprinkle with a mixture of salt and paprika.
Remove skillet from heat.
Pour the sour cream and tomato sauce over the meat, cover skillet and return to heat.
Simmer over low heat for about 20 minutes.
Garnish with reserved bacon pieces.

Nutrition Facts : Calories 240.3, Fat 22.4, SaturatedFat 10.9, Cholesterol 40.7, Sodium 1252.2, Carbohydrate 5.7, Fiber 0.7, Sugar 1.7, Protein 5

PORK CREAM SCHNITZEL

Pork Cream Schnitzel image

Doesn't it sound great? I got this from an old cookbook produced in a Mennonite community, but I'm not sure if it's a true Mennonite recipe or not, so forgive me if not. It's very good!

Provided by DiLo4602

Categories Pork

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

4 slices bacon, diced
1 1/2 lbs pork steak, cut 1/2-inch thick
2 tablespoons onions, chopped
1 teaspoon salt
1 teaspoon paprika
1/2 cup chicken stock
1 cup sour cream
1 tablespoon cornstarch
1/4 cup warm water

Steps:

Dice bacon and cook until crisp. Drain and reserve bacon drippings.
Cut meat into 3 inch pieces. Brown in bacon drippings. Cook onion until tender. Sprinkle meat with salt and paprika, then remove pork to a warm platter.
Remove all but a tablespoon of fat from skillet. Add 1/2 cup chicken stock (can be from chicken bouillion). Heat through but do not boil.
Whisk in sour cream until hot and smooth - again be sure not to boil.
Add meat and cover. Simmer over low heat about 20 minutes or until meat is tender. Adjust seasonings.
Stir cornstarch into water and slowly add to cream gravy. Cook, stirring often for 3 minutes or until thickened and no taste of starch remains.
Serve over hot buttered egg noodles.

Nutrition Facts : Calories 766.9, Fat 55.9, SaturatedFat 22.9, Cholesterol 231.6, Sodium 982.4, Carbohydrate 6.3, Fiber 0.3, Sugar 0.8, Protein 56.5

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