Veal and potatoes vinaigrette~

4 servings

Ingredients

Quantity Ingredient
Nonstick spray coating
3 mediums Potatoes -- thinly sliced (1 lb)
1 small Onion -- thinly sliced
1 cup Water
1 pounds Boneless veal leg round steak cut 1/2\" thick
1 tablespoon Cooking oil
1 tablespoon Vinegar or lemon juice
1 teaspoon Honey
1 teaspoon Cornstarch
½ teaspoon Instant beef or chicken bouillon granules
¼ teaspoon Dried thyme -- crushed
⅛ teaspoon Salt
dash Pepper
⅔ cup Water
Tomato wedges -- optional

Directions

Preparation Time: 15 min. Cooking Time: 25 min.

Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add potatoes and onion, spreading evenly. Add 1 cup water.

Bring to boiling; reduce heat. Cover and cook for 15 minutes or till vegetables are tender. Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula. Transfer vegetables to a serving platter; keep warm.

Meanwhile, cut veal into 8 pieces. Pound each piece to ¼-inch thickness. Add oil to skillet. Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender. Remove veal from skillet; arrange atop vegetables.

In mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and ⅔ cup water. Stir into skillet.

Cook and stir till thickened and bubbly. Cook and stir 1 minute more.

Pour vinegar mixture over meat and vegetables. Serve immediately.

Garnish with tomato wedges, if desired. Makes 4 servings.

Per serving: 333 calories; 25g protein; 24g carbohydrate; 15g fat, 86mg cholesterol; 249mg sodium; 892mg potassium.

Typed for you by Marjorie Scofield 6/1/95 Recipe By : BH&G New Dieter's Cook Book ISBN 0-696-01974-4 From: Marjorie Scofield Date: 06-10-95 (159) Fido: Cooking

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