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Veal In Wine Sauce

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Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Ingredient: 
Beef

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