Yield: 4 servings
|4 \N||Veal steaks|
|2 teaspoons||Mei yen seasoning|
|2 teaspoons||Onion salt|
|½ teaspoon||Garlic salt|
|1 cup||White wine|
|½ pint||Sour cream|
Notes: Slice mushrooms thin. Veal steaks should be ¼" thick. Rosemary should be crushed when used. Mei Yen seasoning available in Spice Islands Brand spices.
Take sour cream from refrigerator when starting preparation, so it may warm up a bit.
Sautéthe mushrooms in butter in a large heavy skillet. Remove mushrooms leaving btter in the pan.
Brown the steaks well in the butter. Spinkle with the Mei Yen Seasoning during the browning. Combine remaining spices and wine. When veal has browned, pour this over the veal. Cover and simmer 30 minutes.
Blend the sour cream into the pan juices. Add reserved mushrooms. Heat 5 minutes only, over very low heat.
DO NOT ALLOW TO BOIL OR IT WILL SEPARATE THE SOUR CREAM! Per serving: 732 Calories (kcal); 46g Total Fat; (60% calories from fat); 62g Protein; 6g Carbohydrate; 321mg Cholesterol; 1520mg Sodium Food Exchanges: 0 Grain(Starch); 8 Lean Meat; ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
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