1 ½ pounds veal steak or cutlets, ½-to-3/4-inch thick
¼ cup all-purpose flour
1 cup dairy sour cream
1/3 cup condensed consommé*
1 tablespoon paprika
3 drops Tabasco sauce
1. Cut meat in serving pieces; pound till abut double in area. Cook onion and garlic in hot fat till onion is tender but not brown; remove from skillet.
2. Dip pounded veal steak in flour seasoned with 1 teaspoon salt and ¼ teaspoon pepper; brown on both sides in hot fat. Add cooked onion and garlic to meat; cover and cook slowly 15 minutes, or till meat is tender.
3. Combine remaining ingredients and pour over meat. Cover tightly and simmer 10 to 15 minutes longer. (The timing of this last simmer is not crucial; ten minutes more will not kill the dish.)
Note: Beef consommé is not the same thing as beef stock. Campbells sells it in normal soup-can size, and you should be able to find it with other soups in a regular grocery store. It is important to the sauce. If you use a stock, you will have to make your own and make it more gelatinous than normal.
This recipe was discovered by SHK in the late sixties. Adapted from Better Homes New Cook Book (publ.1953, 1962); used frequently by PAKs both just for the two but also increased to use as a main dish at big parties catered for Nancy in the seventies.
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