One Cook Casserole
|Veal cutlets||2 Pound|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||1 1⁄2 Teaspoon|
|Meat extract||1 Teaspoon|
|Brown sugar||1 Teaspoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Chopped onion||1 Cup (16 tbs)|
|Potatoes||4 Medium, pared and sliced wafer thin|
Rub cutlets with a mixture of 1 1/2 tablespoons flour and salt.
Heat 2 tablespoons of the butter in a skillet; add cutlets and brown on both sides; place in a 2-quart casserole; keep warm.
In the skillet, heat the remaining 1 tablespoon butter; stir in the 4 teaspoons flour; heat until flour is browned.
Add broth and cook over medium heat, stirring constantly until thickened and smooth.
Stir in mustard, lemon peel, meat extract, brown sugar, paprika, salt, pepper, garlic, and sherry.
Sprinkle chopped onions over veal cutlets in casserole; cover with layer of thinly sliced potatoes; pour prepared gravy over potatoes.
Cover and bake at 300Â°F 1 1/2 to 2 hours.