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CATEGORY CUISINE TAG YIELD
Meats, Dairy Meat 4 Servings

INGREDIENTS

4 Veal steaks with bones (5-6 oz each)
7 oz Fresh mushrooms
4 tb Salt pork; cubed
4 tb Onion; cubed
1 tb Parsley; chopped
4 tb Olive oil
4 tb Flour
1 pn Salt
4 tb Butter
1/2 pt Sour cream
1 tb Tomato paste
2 tb Cornstarch mixed with
6 tb Cold milk
3 tb White wine
Toothpicks

INSTRUCTIONS

Cut pockets in veal steaks. Clean mushrooms thoroughly & cut them into
medium size pieces. Fry salt pork, brown onions lightly & add parsley. Add
to mushrooms reserving broth in pan. Fill pockets with mixture & secure
with toothpicks. Salt the veal & roll in flour. Heat oil in skillet. Brown
veal on both sides. Put remaining mushroom mixture, sour cream & tomato
paste in an oven-proof skillet. Place veal on top. Slowly stir butter into
broth in pan. Pour over veal & bake for 25 minutes in moderate oven.
Thicken gravy with cornstarch & flavor with white wine.
FRAU ULRICH (KATE) DEPKAT
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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