Recipe - Mennonite White Bread

6 small Veal steaks; 1" thick
3 tablespoon Melted veal or beef fat
One half teaspoon Salt
One fourth teaspoon Pepper
3 tablespoon Flour
3 md Onions; thinly cut or sliced up
One half cup Boiling water
One half cup 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 58 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 3040
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.

NOTES : Fried onions, sour cream and thick veal steaks make this quite
different from the Austrian Schnitzel.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
devriesb@cyberbeach.net on Aug 24, 1997