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Country-Style Veal recipe

Veal round steak braised in a savory saucewith saut ed onions, mushrooms and lemon slices.

Recipe: Country-Style Veal

1/4 cup all-purpose flour3 tablespoons water2 tablespoons dry white wine1 1/2 teaspoons beef base or bouillongranules1/2 teaspoon dried basil leaves1/2 teaspoon dried thyme leaves1/4 teaspoon dried marjoram leaves1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon garlic powder3 tablespoons vegetable oil1 to 1 1/2 pounds veal round steak, cutinto serving-size pieces1 medium onion, halved and thinly sliced8 ounces whole fresh mushrooms2 tomatoes, peeled, seeded and cut intochunks2 slices lemon1 bay leaf

  • Mix flour, water, wine, beef base, basil,thyme, marjoram, salt, pepper and garlic powder in small mixingbowl; set aside.
  • Heat oil in large skillet. Add veal. Fryover medium-high heat until no longer pink. Remove veal fromskillet; set aside.
  • Add onion to drippings in skillet. Sauteover medium heat until softened. Reduce heat to low. Stir inremaining ingredients and the veal. Add flour mixture to skillet.Stir, cover and simmer, stirring occasionally, 25 to 30 minutes,or until mushrooms are tender. Remove and discard bay leaf. Serveimmediately.

    Makes 4 servings.

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