marsha-tbay
Well-known member
4-6 veal chops
1/2 c beef bouillon
1/4 c dry Sherry
generous dash thyme
juice and grated rind of 1 lemon
1/2 c sour cream
fresh or canned or bottled mushrooms, optional
Brown meat on both sides in heavy fry pan. Remove meat, pour off excess fat saving crispy part of drippings. Add bouillon, Sherry, thyme, lemon juice, rind and sour cream. Stir over low heat until thick and smooth. Return meat to the sauce, cover and cook slowly 1/2 hour or until meat is tender. If using mushrooms, saute and add to the sauce at this point.
Serves 4
This is delicious substituting either pork chops or chicken breasts following the same directions. Serve with wild rice and a salad for an excellent meal.
1/2 c beef bouillon
1/4 c dry Sherry
generous dash thyme
juice and grated rind of 1 lemon
1/2 c sour cream
fresh or canned or bottled mushrooms, optional
Brown meat on both sides in heavy fry pan. Remove meat, pour off excess fat saving crispy part of drippings. Add bouillon, Sherry, thyme, lemon juice, rind and sour cream. Stir over low heat until thick and smooth. Return meat to the sauce, cover and cook slowly 1/2 hour or until meat is tender. If using mushrooms, saute and add to the sauce at this point.
Serves 4
This is delicious substituting either pork chops or chicken breasts following the same directions. Serve with wild rice and a salad for an excellent meal.