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Nutrition Facts
Serving Size 371 g
(Approx. 4 Servings)
Amount Per Serving
Calories 760 Calories From Fat 290
% Daily Value*
Total Fat 32 g 49%
Saturated Fat 16 g 80%
Trans Fat 0.0 g
Cholesterol 250 mg 83%
Sodium 300 mg 13%
Total Carbohydrate 70 g 23%
Dietary Fiber 3 g 12%
Sugars 8 g
Protein 39 g
Vitamin A 15% Iron 6%
Vitamin C 6% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Veal Zurich Over Buttered Noodles

Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 Lb Veal Scaloppini, cut into very thin strips
8 Oz mushrooms, thinly sliced
12 Oz wide egg noodles
1 Tbsp canola oil
2 Tbsp unsalted butter
2 Tbsp shallots, chopped
1/2 cup(s) lindemans chardonnay
1/2 cup(s) reduced sodium chicken broth
1 1/2 cup(s) sour cream
2 Tbsp parsley, finely chopped
1 Tsp McCormick Tarragon Leaves
1/8 Tsp iodized salt
1/8 Tsp black pepper
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Slice veal and mushrooms separately and set aside.
Prepare noodles according to package directions; after cooking, drain noodles and toss with 1-2 tablespoons butter.
Heat oil in a 12-inch, non-stick skillet over medium-high heat.
Add veal strips, stirring to sauté about 5 minutes until veal loses its pink color; remove veal to a strainer over a bowl to catch the pan juices.
Add 1 tablespoon butter to skillet and sauté mushrooms about 5 minutes until liquid partially evaporates and mushrooms are soft.
Add mushrooms to strainer with veal.
Melt remaining 1 tablespoon butter, add shallots and sauté 1 minute.
Add wine, broth, and veal drippings to skillet and heat about 7 minutes until liquid amount is reduced by one half.
Stir in sour cream, then veal and mushrooms; immediately add parsley, tarragon, salt and pepper.
Heat until piping hot, but do not boil or sour cream may curdle.



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