4 Serves
75 Mins
Using a chefs knife, dice the onion and cut the veal into uniform cubes.
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AmericanVitamin E
2 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
56 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
260 mg / 1,250 mgPotassium
324 mg / 4,700 mgSodium
438 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
9 g / 20 gCholesterol
72 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat and sauté the onions until translucent.
Add the veal cubes to the pot and brown them on all sides, then stir in the hot smoked paprika and season with salt and pepper.
Pour in enough beef broth to cover the meat, bring to a simmer, and cook covered until the veal is tender.
Stir in the sour cream to finish the sauce and serve hot.
25
g59
g37
g
Vietnamese
Chinese