Print Friendly Recipe
- family recipe
- Terri McKibbon
Serves/Makes:4 or more
- 1 tsp (5 ml). dry mustard
- 1/2 tsp (2 ml). nutmeg
- 1/2 tsp (2 ml). paprika
- 1/2 tsp (2 ml). salt (or less if desired)
- 1 lemon, juice only
- 2 garlic clove, minced
- 1 tsp (5 ml). sugar
- Veal and sauce:
- 1 pkg. veal cutlets
- flour for dredging
- 2 tbsp (30 ml). crisco oil
- 1 8 oz (224 grm). pkg. sliced mushrooms, fresh
- 1 can wine (filled soup can)
- 1 can Campbell's beef consomme soup
- 1 can water (filled soup can)
- 3/4 of a Spanish onion, diced
- 1 green pepper, diced
- optional amount of mini red potatoes, unpeeled
- 1 tbsp (15 ml). tarragon or mint (fresh or dry)
- 1 tbsp (15 ml) to 3 tbsp (45 ml). olive oil (depending on quantity of potatoes)
- First step is key for the flavour: Combine all the marinade ingredients into a large dish for marinading veal.
- Add veal to marinade and cover over night.
- Heat oil in a deep stovetop pan.
- Remove veal from marinade, dredge into flour coating well, and add to hot oil in pan.
- Lightly brown both sides of veal and remove from pan.
- Add onion, mushrooms, and green pepper; stir well.
- Pour marinade back into pan making sure to scrape bottom of pan.
- Add 1 full can of Campbell's beef consumme soup, then pour wine into the can filling to the top, add to sauce.
- Add 1 full can of water and stir well.
- Put veal into sauce allowing to cook 5-10 minutes on medium to low heat.
- If you require a thicker consistency just add flour to the sauce.
- Put potatoes into a heavy ovenproof dish.
- Coat potatoes with 1 tbsp (15 ml) 3 tbsp (45 ml). olive oil all over.
- Bake 30 minutes at 350 degrees (175 C.).
- Add mint or tarragon(fresh or dry, minced) to the potatoes as soon you remove them from oven.
- Coat potatoes with either spice.
- This classic Sunday meal is a winner in my home every time we have it.
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