Veal And Zucchini
|Veal leg round steak/Beef round steak||1 Pound, cut 1/4 inch thick|
|All purpose flour||2 Tablespoon|
|Cooking oil||1 Tablespoon|
|Unpeeled zucchini||8 Ounce (2 Pieces)|
|Mushrooms||4 Ounce (1 1/2 Cups)|
|Garlic||1 Clove (5 gm), halved|
|Parsley sprigs||4 , stems removed|
|Dairy sour cream||1 Cup (16 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Tablespoon|
|Dijon style mustard||1 Tablespoon|
|Dry sherry||1 Tablespoon|
Cut meat into four por-tions; pound with meat mallet to flatten slightly.
Coat with 2 tablespoons flour.
In 10-inch skillet brown meat, 2 pieces at a time, in hot oil.
Return aII meat to skillet; add water.
Reduce heat; cover and simmer for 15 minutes.
Meanwhile, place slicing disk in work bowl; slice zucchini and mushrooms.
Add to meat; simmer, covered, about 15 minutes longer or till meat is tender.
Transfer to platter; keep warm.
Place steel blade in work bowl; add garlic and parsley.
Process with on/off turns till finely chopped.
Add sour cream, milk, the 1 tablespoon flour, mustard, sherry, and salt.
Process just till mixed.
Pour into skillet; cook and stir over low heat till mixture starts to bubble.
Do not boil.
Spoon over meat and vegetables.