Veal In Pecan Sauce
|Boneless veal||1 1⁄2 Pound, cut into 1 inch pieces|
|Water||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dried oregano||1⁄4 Teaspoon, crushed|
|Chopped pecans||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
In 3-quart saucepan combine veal, water, 1/4 cup onion, bouillon granules, garlic, salt, thyme, and oregano.
Simmer, covered, about 45 to 60 minutes or till meat is tender.
Drain meat, reserving broth.
Measure broth and add water, if needed, to make 1 1/2 cups.
In-small saucepan cook 1/4 cup onion and chopped pecans in butter or margarine till onion is tender but not brown.
Remove saucepan from heat.
Blend flour into sour cream; stir in reserved broth mixture.
Add to veal along with pecan mixture; mix well.
Return to heat.
Cook and stir till sauce is thickened and meat is heated through.