From the, "Houston Junior League Cookbook," published in cooperation with your Daily Inbox Newsletter.


  • 4 large veal cutlets, 1/2 inch thick
  • Salt
  • Flour
  • 1/2 cup bacon drippings
  • Paprika
  • 2 onions, sliced crosswise
  • 2 cups sour cream
  • Lemon slices
  • Parsley sprigs

Season cutlets with salt and dredge with flour.  Heat bacon drippings in large skillet and add enough paprika to make the drippings very red.  Lightly saute onions in drippings.  (Onions will separate into rings).  Remove sauteed onions and brown meat in drippings.  Put onions back in skillet with browned cutlets.  Add sour cream and stir.  Cover and cook over very low heat until meat is completely tender.  If it is necessary to thin gravy, add a little more water.  Garnish with lemon slices and parsley sprigs.  The gravy is delicious over rice.


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