| COUNTRY-STYLE VEAL |
|
|
|
4-6 servings1/4 cup all-purpose flour 3 tablespoons water 2 tablespoons white wine 1-1/2 teaspoons instant beef bouillon granules 1/2 teaspoon dried basil leaves 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried marjoram leaves 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 3 tablespoons CRISCO Oil 1 to 1-1/2 pounds veal round stake, cut into serving-size pieces 1 medium onion, halved and thinly sliced 8 ounces whole fresh mushrooms 2 tomatoes, peeled, seeded and cut into chunks 2 slices lemon 1 bay leaf Mix flour, water, wine, bouillon granules, basil, thyme, marjoram, salt, pepper and garlic powder in small mixing bowl. Set aside. Heat Crisco Oil in large skillet. Add veal. Fry over medium-high heat until no longer pink. Remove veal from skillet; set aside. Add onion to drippings in skillet. Sauté over moderate heat until tender. Reduce heat to low. Stir in remaining ingredients and the veal. Add flour mixture. Stir. Cover. Simmer, stirring once, 25 to 30 minutes, or until mushrooms are tender. Remove and discard bay leaf. |
