Recipes for Convivium: The Feast

Veal Paprikash Meal [March 22, 2004]

MENU: Veal Paprikash
Delicious Peas
Sweet & Sour Balsamic Salad
Dessert: Chocolate Mousse

Veal Paprikash [March 22, 2004]

Main Dish:
(Serves 7)

1 tbsp. stick margarine, divided (or butter)
Cooking spray
1 (2 ¼ lb.) lean veal tip round roast, cut into 1-inch pieces (I use veal cutlets as well)
1 ½ cups sliced carrots (I use bagged shredded carrots)
1 cup sliced onion
2 minced garlic cloves
¼ cup all-purpose flour
1 tbsp. paprika
½ tsp. salt
½ tsp. pepper
1 cup low-salt chicken broth
1 cup fat-free beef broth
½ cup dry white wine
2 bay leaves
½ cup low-fat sour cream
5 ¼ cups cooked egg noodles (3 ½ cups uncooked noodles)
Chopped parsley

Coat a Dutch oven with cooking spray and melt half of the margarine or butter over medium-high heat. Add veal; cook 5 minutes or until brown. Remove meat from pan.

Melt the rest of the butter or margarine in Dutch oven. Add carrot, onion, and garlic; sauté about 10 minutes. Stir in flour, paprika, salt and pepper. Add broths, wine, and bay leaves, stir well. Return the meat to the pan and bring to a boil. Cover; reduce heat; simmer for 1 ½ hours or until meat is tender, stirring about every 15 minutes. Remove bay leaves. Remove from heat, stir in sour cream. Cook over low heat 5 minutes or until thoroughly heated.

Serve over cooked noodles, garnish with parsley, if desired.

NOTES: You can substitute boned sirloin steak for the veal to make Beef Paprikash.

Also, you can make this dish the day before, but don’t add the sour cream until right before you serve it.

Delicious Peas [March 22, 2004]

I serve this with cooked frozen peas.

Cook them in the microwave according to package directions, then add two teaspoons butter or margarine and a tablespoon of sugar to sweeten taste. This flavor blends very well with the Veal Paprikash and it’s so easy!

Sweet & Sour Balsamic Salad [March 22, 2004]

Red leaf lettuce
Green leaf lettuce
Romaine lettuce (with tuff stems cut out)
Red onions sliced and cut
Crumbled blue cheese
Cherry tomatoes cut in half

Dressing:
¾ cup olive oil
½ cup balsamic vinegar
2 cloves of minced garlic
2 tbsp. sugar
2 tbsp. dijon mustard

 

Place all the lettuce, onions, cheese and tomatoes above in a large bowl and top with dressing.

Place all ingredients in a bowl, cover and shake to mix well.

Chocolate Mousse [March 22, 2004]

Dessert: (8 Servings)

¼ cup semisweet chocolate chips, melted
1 (12.3 oz) package reduced-fat extra firm tofu
¼ tsp. salt
Fat-free whipped topping, thawed
3 large egg whites
½ cup sugar
¼ cup water
Grated chocolate

Place the chocolate and tofu in a blender, and process 2 minutes or until smooth.

Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until slightly thickened. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon ½ cup mousse into each of 8 (6 oz.) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and then grated chocolate.

NOTE: This is a great recipe to make a day ahead to cut down on stress the day you are entertaining. Put them in the custard cups covering each one with plastic wrap. Add whipped topping and grated chocolate right before you serve.

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