Veal With Sour Cream
|Onion||1 Medium, chopped to make 1/2 cup|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Beef broth||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||2 Teaspoon|
|Chopped fresh dill weed/1/4 teaspoon dried dill weed||1 Teaspoon|
|Veal shoulder steak||1 Pound, cut into 4 serving pieces (3/4 Inch Thick)|
|Cornstarch||1 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Cold water||4 Teaspoon|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
1. Place onion and margarine in 4-cup measure. Microwave uncovered on high 2 to 3 minutes or until onion is crisp-tender. Stir in mushrooms, broth, lemon peel, paprika, dill weed and pepper.
2. Arrange veal in square dish, 8x8x2 inches. Pour onion mixture over veal. Cover tightly and microwave on medium (50%) 20 to 23 minutes, rotating dish 1/2 turn after 10 minutes, until veal is medium doneness (160° on meat thermometer).
3. Remove veal to warm platter; keep warm. Mix cornstarch and water; gradually stir into onion mixture. Stir in sour cream. Microwave uncovered on medium-high (70%) 2 to 3 minutes, stirring every minute, until thickened. Pour over veal.