Veal And Potatoes Vinaigrette
|Nonstick spray coating||1|
|Potatoes||3 Medium, thinly sliced|
|Onion||1 Small, thinly sliced|
|Boneless veal leg round steak||1 Pound, cut 1/2 inch thick|
|Cooking oil||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Instant beef bouillon granules/Instant chicken bouillon granules||1⁄2 Teaspoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add potatoes and onion, spreading evenly.
Add 1 cup water.
Bring to boiling; reduce heat.
Cover and cook for 15 minutes or till vegetables are tender.
Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula.
Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces.
Pound each piece to 1/4 inch thickness.
Add oil to skillet.
Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender.
Remove veal from skillet; arrange atop vegetables.
In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and % cup water.
Stir into skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables.