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Veal Bolognese

Western.Chefs's picture
Ingredients
  Loin veal chops 4
  Seasoned salt 1
  Flour 1⁄2 Cup (8 tbs)
  Salad oil 1 Tablespoon
  Onion 1 , sliced
  Tomato sauce 8 Ounce (1 Can)
  Beef bouillon cube 1
  Water 1⁄2 Cup (8 tbs)
  Commercial sour cream 1⁄2 Cup (8 tbs)
  Sherry 2 Tablespoon
  Snipped parsley 1 Tablespoon
Directions

1. Sprinkle veal chops on both sides with seasoned salt; then flour them lightly.
2. In large skillet, heat salad oil; in it brown veal chops and onion. Stir in tomato sauce and bouillon cube, crumbled in water. Bring to boil; simmer, covered, 30 minutes, or until chops are fork-tender.
3. Arrange chops on serving platter.
4. Into gravy, in skillet, stir sour cream and sherry; bring almost to boil; then pour over chops. Sprinkle with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal

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