Continental Veal Bake
|Regular noodles||8 Ounce|
|Veal steaks cube||1 1⁄2 Pound|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken bouillon cube||1|
|Water||2 Cup (32 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Chopped parsley||2 Tablespoon|
|Grated lemon rind||1⁄2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|Frozen green peas and onions||10 Ounce|
1 Cook noodles in boiling salted water in a kettle, following label directions; drain; return to kettle.
2 While noodles cook, cut veal steaks into quarters.
Mix flour, salt, and pepper in a pie plate.
Dip veal into flour mixture to coat both sides.
3 Brown quickly, a few pieces at a time, in butter or margarine in a large frying pan; remove and set aside for Step 6.
4 Stir any remaining flour mixture and bouillon cube into drippings in frying pan; stir in water slowly.
Cook, stirring constantly and scraping browned bits from bottom and side of pan, until sauce thickens and boils for 1 minute.
5 Stir a small amount of hot sauce into sour cream in a medium-size bowl, then stir in remaining sauce, parsley, and lemon rind.
Pour over noodles in kettle; toss lightly to mix.
6 Spoon noodles into a buttered shallow 8-cup baking dish; sprinkle with Parmesan cheese.
Arrange veal, overlapping slices, on top of noo-dles.
Cover and chill.
7 One hour before serving time, place covered casserole in a cold oven; set heat control at moderate (350Â°).
Bake 45 minutes.
Uncover, and, if noodles seem dry (they take up sauce on standing), pour about a half cup of milk over.
Gently lift noodles with a fork so milk will seep to bottom.
Bake, uncovered, 15 minutes longer, or until bubbly-hot in middle.
8 While casserole bakes, cook peas and onions, following label directions.
Spoon on top of noodles just before serving.