Chinese Veal Steak
|Round steak||1 Pound|
|Cooking oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Bias sliced celery||1⁄4 Cup (4 tbs)|
|Sliced mushrooms||2 1⁄2 Ounce (1 Jar, Drained)|
|Soy sauce||1 Tablespoon|
|Instant chicken bouillon granules||1⁄2 Teaspoon|
Cut veal into 4 pieces; pound with meat mallet to 1/4-incn thickness.
In large skillet brown veal in hot cooking oil.
Drain off excess fat.
Add onion, celery, mushrooms, soy sauce, bouillon granules, and 1/2 cup water.
Cover and simmer for 30 minutes or till veal is tender.
Remove veal to warm serving platter.
Combine cornstarch and 2 tablespoons cold water; stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Pour some mushroom mixture over veal; pass remainder.