| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats, Veal, Main dish |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Shortening |
| 2 |
lb |
Boneless veal, cubed |
| 3 |
tb |
Flour |
| 1 |
c |
Hot water |
| 1/2 |
c |
White wine |
| 1 |
cn |
Mushrooms (6 3/4 oz) |
| 2 |
tb |
Chopped parsley |
| 1 |
|
Onion, diced |
| 1 |
ts |
Paprika |
|
|
Salt |
|
|
Pepper |
| 1 |
c |
Sour cream |
INSTRUCTIONS
Heat shortening in a heavy skillet. Add veal; brown well. Stir in flour.
Add water and wine. Stir constantly until the mixture is thick and smooth.
Add mushrooms, including liquid, parsley, onion, paprika, a dash of pepper
and salt to taste. Cover and simmer 45 minutes to an hour. Stir frequently
to prevent sticking. Heat but do not boil. Serve with buttered noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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