Mushrooms in veal
4 Servings
Ingredients
| Quantity | 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 |
| Toothpicks | ||
Directions
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, .