Schnitzel Meat
Yield
2 servingsPrep
10 minCook
45 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
veal
steak |
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 16 | ounces |
tomatoes, canned with juice
|
|
| 2 | each |
carrots
diced |
|
| 1 | small |
onions
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
veal
steak |
|
| 3E+1 | ml |
vegetable shortening
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 462.4 | ml/g |
tomatoes, canned with juice
|
|
| 2 | each |
carrots
diced |
|
| 1 | small |
onions
finely chopped |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Cut veal steak in cubes; dredge with flour and season with salt and pepper.
Melt the shortening (bacon fat is preferable) and brown the meat in it.
Remove meat from pan and stir in the flour and blend.
Add the juice from the tomatoes and stir well until mixture thickens.
(Tomatoes are not used in this recipe- save for another use).
Add the meat, carrots and onion.
Cover pan closely and simmer for 45 minutes.
