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Veal Cutlets in Red Wine Sauce

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“From a fundraiser cookbook.”
READY IN:
1hr 25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs veal cutlets
  • salt and pepper
  • 2 tablespoons vegetable oil
  • 14 cup onion, chopped
  • 34 cup mushroom, sliced
  • 1 tablespoon parsley, minced
  • 2 tablespoons flour
  • 1 12 cups water or 1 12 cups stock
  • 14 cup red wine
  • 2 tablespoons lemon juice

Directions

  1. Sprinkle cutlets with salt and pepper; fry in the vegetable oil until browned.
  2. Place the veal in a casserole dish.
  3. To the skillet, add the onion, mushrooms and parsley; cook a few minutes. Stir in and brown the flour and add the remaining ingredients.
  4. Cook until smooth and thick, stirring constantly with a whisk.
  5. Pour this mixture over the cutlets and bake at 325 degrees for an hour.

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