| 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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“Luke 1:44 – Life Begins at Conception.”