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Veal Nuggets With Sour Cream And Dill Sauce

Western.Chefs's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Onion 1 Small, minced
  Egg 1
  Ground veal 1 1⁄2 Pound
  Fresh bread crumbs 1 Cup (16 tbs) (2 Slices)
  Half and half 1 Cup (16 tbs)
  Salt To Taste
  All purpose flour 2 Tablespoon
  Dill weed 3⁄4 Teaspoon
  Water 3⁄4 Cup (12 tbs)
  Sour cream 1⁄2 Cup (8 tbs)
Directions

1. In 10-inch skillet over medium heat, in 1 tablespoon hot butter or margarine, cook onion until tender, stirring occasionally.
2. In large bowl, mix onion, egg, ground veal, bread crumbs, 1/3 cup half-and-half, and 1 tea spoon salt. Shape veal mixture into 1-inch meatballs. Flatten each to 1/2-inch thickness.
3. In same skillet over medium-high heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook flattened meatballs, half at a time, until browned on both sides, removing to bowl as they brown and adding more butter or margarine if necessary.
4. Into drippings in skillet, over medium heat, stir flour, dill weed, and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 2/3 cup half-and-half, stirring to loosen brown bits from bottom of skillet. Cook, stirring constantly, until mixture thickens and boils.
5. Return veal to skillet; heat to boiling. Reduce heat to low; cover; simmer 10 minutes, stirring occasionally. Stir in sour cream; heat. (Do not boil or mixture will curdle.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Interest: 
Everyday

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