Veal round steak quick-braised in a savory sauce with sautéed onions, mushrooms and lemon slices.
1/4 cup all-purpose flour
3 tablespoons water
2 tablespoons dry white wine
1 1/2 teaspoons beef base or bouillon granules
1/2 teaspoon dried basil leaves
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried marjoram leaves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
3 tablespoons vegetable oil
1 to 1 1/2 pounds veal round steak, cut into serving-size pieces
1 medium onion, halved and thinly sliced
8 ounces whole fresh mushrooms
2 tomatoes, peeled, seeded and cut into chunks
2 slices lemon
1 bay leaf
- Mix flour, water, wine, beef base, basil, thyme, marjoram, salt, pepper and garlic powder in small mixing bowl; set aside.
- Heat oil in large skillet. Add veal. Fry over medium-high heat until no longer pink. Remove veal from skillet; set aside.
- Add onion to drippings in skillet. Sauté over medium heat until softened. Reduce heat to low. Stir in remaining ingredients and the veal. Add flour mixture to skillet. Stir, cover and simmer, stirring occasionally, 25 to 30 minutes, or until mushrooms are tender. Remove and discard bay leaf. Serve immediately.
Makes 4 servings.