Paprika wiener Schnitzel

1 ½ pounds veal steak or cutlets, ½-to-3/4-inchthick

1 medium onion, thinly sliced1 clovegarlic, minced

¼ cup all-purpose flour

1 cup dairy sour cream

1/3 cup condensed consommé*

1 tablespoon paprika

3 drops Tabasco sauce

1.      Cut meat in serving pieces; pound till abut double in area. Cook onion and garlic in hot fat till onion is tender but notbrown; remove from skillet.

2.      Dip pounded veal steak in flour seasoned with 1 teaspoon salt and ¼teaspoon pepper; brown on both sides in hot fat. Add cooked onion and garlic to meat; cover and cook slowly 15 minutes, ortill meat is tender.

3.      Combine remaining ingredients and pour over meat. Cover tightly and simmer 10 to 15 minutes longer. (The timing of this last simmer is not crucial; ten minutes more will notkill the dish.)


Makes 4 servings.

Note:  Beefconsommé is not the same thing as beef stock. Campbell’s sells it in normal soup-can size, and you should be able tofind it with other soups in a regular grocery store.  It is important to the sauce. If you use a stock, you will have to make your own and make it more“gelatinous” than normal.

This recipe was “discovered” by SHK in the late ‘sixties.  Adaptedfrom Better Homes “New Cook Book” (publ.1953, 1962); used frequently byPAK’s both just for the two but also increased to use as a main dish at bigparties catered for Nancy in the seventies.

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