Yield: 4 Servings
|4||Veal steaks with bones (5-6 oz each)|
|7 ounces||Fresh mushrooms|
|4 tablespoons||Salt pork; cubed|
|4 tablespoons||Onion; cubed|
|1 tablespoon||Parsley; chopped|
|4 tablespoons||Olive oil|
|½ pint||Sour cream|
|1 tablespoon||Tomato paste|
|2 tablespoons||Cornstarch mixed with|
|6 tablespoons||Cold milk|
|3 tablespoons||White wine|
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, .