Veal Gourmet Recipe
Ingredients
| Water chestnuts | 1 5 Ounce | |
| Sliced mushrooms | 1 3 Ounce | |
| Dry red wine | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Marjoram | 1/8 Teaspoon | |
| Monosodium glutamate | 1/4 Teaspoon | |
| 4 3/4-in. thick veal chops | ||
| Shortening | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
| Paprika | ||
Directions
Drain water chestnuts and mushrooms; reserve liquid.
Slice water chestnuts paper thin.
Combine wine, salt, marjoram and monosodium glutamate in shallow dish; marinate chops for at least 1 hour in mixture.
Drain; reserve marinade.
Brown chops in hot shortening in skillet; add marinade.
Simmer, covered, for 30 minutes or until chops are tender.
Combine reserved liquids and cornstarch; stir into veal mixture.
Add water chestnuts and mushrooms; blend well.
Simmer, stirring until thickened.
Sprinkle with paprika before serving.
Slice water chestnuts paper thin.
Combine wine, salt, marjoram and monosodium glutamate in shallow dish; marinate chops for at least 1 hour in mixture.
Drain; reserve marinade.
Brown chops in hot shortening in skillet; add marinade.
Simmer, covered, for 30 minutes or until chops are tender.
Combine reserved liquids and cornstarch; stir into veal mixture.
Add water chestnuts and mushrooms; blend well.
Simmer, stirring until thickened.
Sprinkle with paprika before serving.
Chef
