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2 tbsp flour
1/4 tsp salt
dash pepper
1lb veal steak, cut 1/4 inch thick
4 slices bacon
1 tbsp butter
1 tbsp finely chopped onion
1 tbsp paprika
1 cup tomato sauce
1/2 cup water
10 oz frozen French-style green beans
19-oz can whole potatoes, drained and sliced
1/2 cup commercial sour cream |
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Method :
Combine
flour, salt and pepper. Cut meat into serving size pieces and dip in
flour mixture to coat both sides. Fry bacon in heavy skillet until
crisp. Lift out of pan, drain and crumble. Set aside. Add butter to
bacon drippings in pan and turn heat to high. Fry veal quickly until
golden on both sides. Turn heat to low. Add onion, paprika, tomato
sauce, water, beans and potato slices. Cover tightly and simmer about 20
minutes or until everything is tender, uncovering and breaking up beans
as necessary and adding more water if liquid has cooked away. Stir sour
cream into liquid in pan. Heat but do not boil. Sprinkle in bacon bits.
Serves 2-3
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