Cotlete de vaca cu sos de smantana(cutlets in cream sauce

Yield: 1 servings

Measure Ingredient
6 xes Steaks or cutlets
1 x Salt, to taste
½ pint Sour cream
3 xes Egg yolks
1 x Juice of a lemon
1 tablespoon Parsley, fresh, minced

Tenderize steaks with a mallet, salt to taste and fry quickly in hot fat. Cover with water and cook until tender. When steaks are tender the sour cream is mixed with egg yolks, lemon juice and parsley and poured over steak. Mixture should heat thoroughly but not be boiled. Remove meat and arrange on a hot serving platter, pour heated sauce over meat and garnish with fresh carrots, new potatoes, asparagus, cabbage, any available garden veggie, steamed. I've also seen it done up with cooked elbow macaroni, to stretch it out.

Submitted By MARK MIKLAS On 07-28-95

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