Veal chops with mushroom sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| 1½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 6 | Veal shoulder chops | |
| 4 | tablespoons | Oil |
| 1 | Clove Garlic -- chopped | |
| 2 | 10.5oz cans cream of mushroom soup, condensed | |
| 1 | tablespoon | Paprika |
| ¾ | teaspoon | Salt |
| 1 | dash | Marjoram |
| 6 | Button mushrooms (optional) | |
| Parsley -- chopped | ||
| (optional) | ||
Directions
Combine flour, salt and pepper in a paper bag. Drop chops in and shake until each chop is coated with flour. Heat oil in a heavy skillet with garlic. Add chops and brown on both sides. Drain off fat. Mix mushroom soups with paprika, salt and majoram and pour over chops. Cover and cook, stirring occasionally, over low heat about 20 minutes. Place chops on a serving plate. Pour soup over chops. Garnish each chop with a button mushroom with a dab of chopped parsley on top, if desired.
Serving ideas: French fries, brussel sprouts, hot rolls, jellied fruit salad, and brownies.
Typed for you by Marjorie Scofield 5/18/95 From a collection of clippings from magazines, newspapers, ads, and little pieces of paper with recipes jotted down, that I have collected for the last 30 years.
Recipe By : from 1972 ad
From: Marjorie Scofield Date: 05-22-95 (160) Fido: Recipes