Veal In Wine Sauce
|Butter||1⁄3 Cup (5.33 tbs)|
|Minced onion||3 Tablespoon|
|Veal cutlets||1 1⁄4 Pound (0.5 Inch Thick)|
|Flour||2 Tablespoon (Use As Needed)|
|Chopped fresh parsley||1 Teaspoon|
|Dried tarragon||1⁄4 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Heat butter in heavy skillet.
Saute onions gently until just limp.
Dredge veal, cut in 1-inchstrips, lightly in flour; brown evenly.
Season with salt and pepper.
Add parsley, tarragon and wine, cover and cook gently 4 minutes.
Add lemon juice; mix well.
Test for tenderness.
Slowly stir in sour cream.
Heat through, but do not boil.
Serve with noodles, dressed with butter and parsley.