Veal In A White Sauce
|Finely chopped onions||5 Ounce|
|Boneless veal breast||1 3⁄4 Pound, cut into 0.5 in / 1.25 cm strips|
|Chicken bouillon cube||1⁄2 (Chicken Stock Cube)|
|White wine||2⁄3 Cup (10.67 tbs)|
|White button mushrooms||1 1⁄4 Pound|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Sour cream||3 Tablespoon (CrÃ¨me Fraiche)|
|Masala/Mild curry powder||1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
Put the butter into a casserole and add the onions.
Cover and microwave on HIGH for 3 minutes.
Add the veal to the onions.
Crumble the bouillon (stock) cube over and add salt and pepper to taste.
Pour over the white wine.
Cover and microwave on HIGH for 8 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper and cut into thick slices.
Stir the meat and add the mushrooms.
Cover and microwave on HIGH for 12 minutes.
Leave to stand for 10 minutes.
To make the sauce: mix the egg, lemon juice, sour cream (creme fraiche), masala or curry powder and parsley together and pour into the casserole.
Cook on MEDIUM-HIGH for 2 minutes.
Taste and adjust the seasoning.