Mushrooms in veal

Yield: 4 Servings

Measure Ingredient
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
4 tablespoons Flour
1 pinch Salt
4 tablespoons Butter
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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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