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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Veal Tarragon Recipe

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This recipe for Veal Tarragon is from GRANDMA'S COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. veal cutlets
1/2 cup flour
1 tsp. pepper
1 tsp. tarragon leaves, crushed
2 tbsp margarine or butter
1/2 lb. fresh mushrooms, sliced
1/2 cup chopped onion
1 cup water
1 can (14 1/2 oz) evaporated milk
1/4 cup chopped parsley
Directions:
Directions:
Cut veal into 1 1/2 inch square pieces. Coat pieces with mixture of the flour, salt, pepper and tarragon. Reserve remaining flour mixture. Heat margarine in large skillet; add mushrooms and cook over medium heat until lightly browned, turning occasionally. Remove mushrooms and set aside. Add veal and onion to skillet; cook over medium heat until onion is soft and meat is lightly browned. Add water, cover and reduce heat; simmer for 30 minutes or until meat tender. Stir reserve flour into skillet; heat until mixture bubbles. Remove from and add evaporated milk gradually, stirring constantly. Cook over low heat, stirring occasionally, until thickened. Add mushrooms and heat well. Stir in parsley. Serve over cooked noodles. 6 servings.

 

 

 

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