Veal with Sour Cream

Veal Cutlets With Sour Cream

Diana Rattray

Veal recipe with sour cream, this veal cutlet recipe is delicious over hot buttered noodles.

Cook Time: 30 minutes

Ingredients:

2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon dried rosemary leaves, crushed
1/4 teaspoon curry powder
dash pepper
6 veal cutlets, 1/4-inch thick
2 tablespoons hot oil
1 chicken bouillon cube or equivalent granules or base, dissolved in 1/4 cup hot water
1/2 cup sour cream
hot buttered noodles
toasted slivered almonds*

Preparation:

Combine flour and salt, paprika, rosemary, curry powder, and pepper. Coat cutlets with flour mixture. Brown in a large skillet in hot oil. Pour chicken bouillon mixture over the veal. Cover and simmer for 20 minutes, or until veal is tender. Arrange meat on hot buttered noodles. Stir sour cream into the pan drippings; heat through. Pour over meat and garnish with toasted almonds.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

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Beef Recipes Index
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