Jiffy Veal Tonnato
|Ground veal||2 Pound|
|Shredded carrots||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Onion||1 Small, chopped (0.25 Cup)|
|Bread crumbs||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Vegetable oil||2 Tablespoon|
|Tuna||3 1⁄4 Ounce (1 Can, 3.25 Ounces)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|All purpose flour||1 Tablespoon|
|Instant chicken broth mix||7 Gram|
Combine ground veal, carrots, 1/2 cup of the sour cream, onion, bread crumbs, salt, thyme and pepper in a large bowl; mix lightly until well blended.
Shape into 8 patties about 3/4 inch thick.
Saute in vegetable oil, turning once, until well browned in a large skillet.
Combine tuna, wine, flour and chicken broth in container of electric blender; cover.
Whirl until smooth.
Pour over veal patties; cover.
Simmer, basting patties several times with sauce, 25 minutes, or until cooked through.
Lift patties from sauce and place on a warm serving platter.
Stir remaining 1/2 cup sour cream into sauce; heat slowly just until hot.
Spoon over patties.