Beef Paprikish6 Servings. (or veal)Nutritional Informationcalories226kcalprotein35.2gfat30.9gcarbs40.6gfiber4.9gsugar2.1gsodium971mgcholesterol102mgsaturates10gtrans fat1gunsaturated fat13.8gIngredients2 pounds chuck roast or steak, cut into bite size pieces.1 28 oz. can crushed tomatoes1 tablespoon oil3 stalks celery and leaves, sliced2 onions sliced thin1/2 cup water1/2 cup wine1 clove garlic or 1/2 teaspoon minced3 tablespoons parsley dried or fresh2 tablespoons Worcestershire sauce1 to 2 teaspoons paprika1 teaspoon prepared mustard2 teaspoons salt1/2 teaspoon pepper1/2 cup plain yogurt or low fat sour cream1/2 pound noodles cooked until barely limpDirectionsPam pressure cooker.Heat pot with oil.Brown meat.Add the rest of the ingredients except noodles and sour cream or yogurt.Cook for 12 minutes.Bring pressure down quickly.Bring fluid back to a boil, add noodles and cook until barely tender.Remove from heat and add sour cream or yogurt.Serve immediately.Category: Meats
Caliendo Cookbook