Veal Nuggets With Sour Cream And Dill Sauce Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
Interest Group

Ingredients

 Butter or margarine
 Onion1 Small, minced
 Egg1
 Ground veal1 1/2 Pound
 Bread crumbs1 Cup (16 tbs)
 Half and Half1 Cup (16 tbs)
 Salt To Taste
 All purpose flour2 Tablespoon
 Dill weed3/4 Teaspoon
 Water3/4 Cup (16 tbs)
 Sour cream1/2 Cup (16 tbs)

Directions

1. In 10-inch skillet over medium heat, in 1 tablespoon hot butter or margarine, cook onion until tender, stirring occasionally.
2. In large bowl, mix onion, egg, ground veal, bread crumbs, 1/3 cup half-and-half, and 1 tea spoon salt. Shape veal mixture into 1-inch meatballs. Flatten each to 1/2-inch thickness.
3. In same skillet over medium-high heat, in 2 more tablespoons hot butter or margarine (1/4 stick), cook flattened meatballs, half at a time, until browned on both sides, removing to bowl as they brown and adding more butter or margarine if necessary.
4. Into drippings in skillet, over medium heat, stir flour, dill weed, and 1/2 teaspoon salt until blended. Gradually stir in water and remaining 2/3 cup half-and-half, stirring to loosen brown bits from bottom of skillet. Cook, stirring constantly, until mixture thickens and boils.
5. Return veal to skillet; heat to boiling. Reduce heat to low; cover; simmer 10 minutes, stirring occasionally. Stir in sour cream; heat. (Do not boil or mixture will curdle.)
Quantcast