*  Exported from  MasterCook  *
 
                            Mennonite Schnitzel
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit/1970
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mennonite                        Veal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      sm            veal steaks -- 1″ thick
    3      tbsp          melted veal or beef fat
      1/2  tsp           salt
      1/4  tsp           pepper
    3      tbsp          flour
    3      med           onions -- thinly sliced
      1/2  c             boiling water
      1/2  c             dairy sour cream
 
 Melt veal or beef fat in a cast iron frying pan. Sprinkle steaks with salt
 and pepper, then roll in flour. Add onion to pan, stir until well coated
 with fat, then cook over low heat 5-8 minutes, or until soft. Remove,
 pressing as much fat as possible, and set aside.
 
 Add meat to fat in pan and brown lightly on both sides over medium heat.
 Top with onions and pour boiling water over it. Cover and simmer 30-40
 minutes, turning meat once.
 
 Then add sour cream, cover and simmer at a very low heat for 20 minutes --
 the meat will be tender and the gravy creamy.
 
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 NOTES : Fried onions, sour cream and thick veal steaks make this quite
 different from the Austrian Schnitzel.

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