Description:

family recipe

Source:

Terri McKibbon

Serves/Makes:4 or more

Ingredients

• Marinade:
• 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
• Potatoes:
• 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)

Preparation

• 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.
• Potatoes:
• 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.

Comments

This classic Sunday meal is a winner in my home every time we have it.