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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 2 tablespoons whole wheat
1/4 teaspoon pepper --
freshly ground
4 boneless veal loin steaks
(1 inch thick) -- (4oz)
Vegetable cooking Spray
1 teaspoon Olive Oil
1/2 cup canned
no-salt-added beef broth --
1 1/2 tablespoons Capers
2 teaspoons Dijon Mustard
1/2 cup sour cream
How To Prepare: 1. Combine flour and
pepper; dredge veal steaks
in flour mixture. Coat
large nonstick skillet
w/cooking spray; add oil.
Place over medium-high
heat untilhot. Add veal and
cook 2 minutes on each
side or until
browned. Remove from
skillet. Drain and pat dry
with paper towels. Wipe
drippings from skillet
w/paper towel. Return veal
to skillet.

2. Combine beef broth,
capers and mustard; pour
over veal. Bring to a
boil; cover, reduce heat, and
simmer 25 minutes oruntil
veal is tender.
Transfer veal to serving
platter and keep warm.

3. Bring broth mixture to a
boil; cook, uncovered, over
medium heat 5
minutes or utnil mixture is
reduced by 1/2. Remove
from heat; add sour
cream, stirring until
blended. Spoon over veal.
Carbs per serving - include all nutritional information if known: 17g carbs total
Effort (Easy, Average, Difficult): Easy

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