Veal Strips Saute with Artichokes
|Boneless veal||3⁄4 Pound, cut in 1/2-inch-thick slices|
|All purpose flour||2 Tablespoon|
|Marinated artichoke hearts||6 Ounce, drained (1 Jar)|
|Onion||1 Medium, sliced|
|Water/Regular-strength chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||2 Tablespoon|
|Cooked green noodles||1⁄2 Cup (8 tbs)|
Trim all membrane from veal slices; place meat between 2 sheets of wax paper and pound 1/8 inch thick with smooth side of a mallet.
Cut each piece into 3/4-inch-wide strips.
Combine flour, salt, pepper, and paprika.
Dredge meat in flour mixture, shaking off excess.
Drain artichoke marinade into a wide frying pan (reserve artichokes for garnish); cook over medium heat until bubbly.
Add meat strips, a few at a time, and cook quickly, stirring, until well browned (3 to 5 minutes); lift out and set aside.
When all the meat is browned, add onion to pan with butter, if needed; cook onion until limp (about 5 minutes).
Add water and stir to loosen browned bits.
Stir in lemon juice, sour cream, cheese, and veal strips.
Heat through (do not boil) and serve over noodles.
Garnish with artichoke hearts.