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Schnitzel meat

Yield: 1 Servings

1 1/2 lb Veal steak      2 tb Shortening
2 tb Flour      16 oz Tomato can
2 ea Carrot diced      1 ea Sm Onion finely chopped
1 x Salt & pepper      1 x Flour

Cut veal steak in cubes; dredge with flour and season with salt & pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove meat from pan and stir in the flour and blend. Add the juice from the tomatoes and stir well until mixture thickens. (Tomatoes are not used in this recipe- save for another use). Add the meat carrots and onion. Cover pan closely and simmer for 45 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes Culinary Arts Press 1936.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More