| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Main dish, Meats, Appetizers, Microwave |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Veal steak, cut 1/4" thick |
| 2/3 |
ts |
Salt |
| 2/3 |
ts |
Paprika |
| 1/3 |
c |
Vegetable oil |
| 3 |
tb |
Lemon juice |
| 1 |
|
Clove garlic, peeled and crushed |
| 2/3 |
ts |
Prepared mustard |
| 1/8 |
ts |
Nutmeg |
| 1/2 |
ts |
Sugar |
| 3 |
tb |
Flour |
| 1 |
sm |
Onion, sliced |
| 1 |
|
Green pepper, cut in thin strips |
| 1 |
c |
Chicken bouillon |
|
|
Vegetable oil |
| 1/4 |
c |
Thin sliced fresh mushrooms |
INSTRUCTIONS
1. Cut veal into serving pieces. 2. Combine salt, paprika, oil, lemon
juice, garlic, mustard, nut- meg and sugar in a shallow bowl. Stir to
combine. 3. Dip each piece of veal into sauce and then coat well with
flour. Reserve any remaining sauce. Brown veal in a small amount of oil in
a 10-inch, heat-resistant, non-metallic skillet, on top of a conventional
surface unit. 4. Drain excess fat. 5. Add onion and green pepper to veal.
6. Combine chicken bouillon with remaining sauce and Pour over veal, pepper
and onions. 7. Heat, covered, in Microwave Oven 12 minutes. 8. Add
mushrooms to veal mixture. Stir and spoon sauce over veal. 9. Heat,
covered, in Microwave Oven an additional 2 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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