Chinese Veal Steak Recipe
Ingredients
| 1 pound veal leg round steak | ||
| Cooking oil | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Celery | 1/4 Cup (16 tbs), sliced | |
| 1 2 1/2-ounce jar sliced mushrooms, drained | ||
| Soy sauce | 1 Tablespoon | |
| 1/2 teaspoon instant chicken bouillon granules | ||
| Cornstarch | 2 Teaspoon | |
Directions
Cut veal into 4 pieces; pound with meat mallet to 1/4-incn thickness.
In large skillet brown veal in hot cooking oil.
Drain off excess fat.
Add onion, celery, mushrooms, soy sauce, bouillon granules, and 1/2 cup water.
Cover and simmer for 30 minutes or till veal is tender.
Remove veal to warm serving platter.
Combine cornstarch and 2 tablespoons cold water; stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Pour some mushroom mixture over veal; pass remainder.
In large skillet brown veal in hot cooking oil.
Drain off excess fat.
Add onion, celery, mushrooms, soy sauce, bouillon granules, and 1/2 cup water.
Cover and simmer for 30 minutes or till veal is tender.
Remove veal to warm serving platter.
Combine cornstarch and 2 tablespoons cold water; stir into mixture in skillet.
Cook and stir till thickened and bubbly.
Pour some mushroom mixture over veal; pass remainder.
Chef
