| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meat | 4 | Servings | |
INGREDIENTS
| 4 | Veal steaks with bones, 5-6 | |
| oz each | ||
| 7 | oz | Fresh mushrooms |
| 4 | T | Salt pork, cubed |
| 4 | T | Onion, cubed |
| 1 | T | Parsley, chopped |
| 4 | T | Olive oil |
| 4 | T | Flour |
| 1 | pn | Salt |
| 4 | T | Butter |
| 1/2 | pt | Sour cream |
| 1 | T | Tomato paste |
| 2 | T | Cornstarch mixed with |
| 6 | T | Cold milk |
| 3 | T | 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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