Veal Paprikash - 12g Carbs, 2g Fiber
Yield: 4 servings
From: America’s Everyday Diabetes Cookbook
2 Tbsp vegetable oil
1 lb grain-fed veal scallops or
boneless beef sirloin, cut into thin strips
4 cups quartered mushrooms
1 large onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
4 tsp sweet Hungarian paprika
1/2 tsp dried marjoram
1/2 tsp salt
1/4 pepper
1 tbsp all-purpose flour
3/4 cup chicken stock
1/2 cup sour cream
Salt and pepper
In a large non-stick skillet, heat half the oil over high
heat; stir-fry veal in 2 batches, each for 3 minutes or
until browned but still pink inside. Transfer to a plate
along with pan juices; keep warm.
Reduce heat to medium. Add remaining oil. Add mushrooms,
onion, garlic, paprika, marjoram, salt and pepper; cook,
stirring often, for 7 minutes or until lightly colored.
Sprinkle mushroom mixture with flour; pour in stock.
Cook, stirring, for 2 minutes or until thickened. Stir
in sour cream. Return veal and accumulated juices to pan;
cook 1 minute more or until heated through. Adjust seasoning
with salt and pepper to taste; serve immediately.
Nutritional Information Per Serving (1/4 of recipe):
266 Calories, 11g Fat, 12g Carbs, 2g Fiber,
30g Protein, 462mg Sodium, 107mg Cholesterol
Diabetic Exchanges: 1/4 Low-Fat milk, 1 Vegetable, 3 1/2 Lean Meat