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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/4 cup low-fat sour cream (at room temperature) |
1 teaspoon hungarian sweet paprika |
1 teaspoon vegetable oil |
cooking spray |
1 cup vertically sliced onion |
1 (8-ounce) package presliced mushrooms |
1 garlic clove, minced |
1/2 pound lean veal cutlets (about 1/4 inch thick), cut into 3 x 1/2-inch-wide strips |
1/4 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
2 cups hot cooked egg noodles |
chopped chives (optional) |
Directions:
1. Combine sour cream and paprika in a small bowl. Stir well; set aside.
2. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, mushrooms, and garlic; stir-fry 3 minutes or until tender. Remove from skillet. Set aside; keep warm.
3. Wipe skillet with paper towels. Recoat with cooking spray; place over medium-high heat. Add veal; stir-fry 2 minutes. Add wine, salt, thyme, and pepper; cook over medium heat 3 minutes or until liquid evaporates. Remove from heat.
4. Add sour cream and mushroom mixtures to skillet; stir. Cook over low heat 1 minute or until thoroughly heated; stir. Serve over noodles. Sprinkle with chives, if desired.
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