4 - 6 servings
3 Tbsp. vegetable oil
1 1/2 pounds veal round steak, thinly sliced
1/2 cup H-E-B Seasoned Flour
1 medium onion, sliced
1 can (4 oz.) sliced mushrooms, undrained
1 cup chicken broth
2/3 cup tomato juice
dash ground nutmeg
1/4 cup grated parmesan cheese
2 Tbsp. minced parsley
Heat oil in a heavy skillet over medium heat. Dredge veal slices in flour. Cut into strips about 1 x 3 - inches.
Add onion slices to the skillet; cook until they just begin to brown. Add veal strips to the skillet; brown on both sides, about 15 minutes total.
Add mushrooms with liquid, chicken broth, tomato juice and nutmeg.
Reduce heat to low,cover and cook for 30 minutes or until veal is tender.
Sprinkle with grated cheese and cook 5 minutes longer. Garnish with parsley.
No Nutritional Information Available
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