Veal Imperial

 

INGREDIENTS:

 

1/4 cup (1/2 stick) butter
2-1/2 pounds veal, cut into 1-1/2 inch cubes
3/4 cup finely chopped onion
2 tablespoons instant beef bouillon granules
1-1/2 cups boiling water
1/2 cup dry white wine
1 tablespoon paprika
1 teaspoon fresh lemon juice
1/8 teaspoon thyme
1/2 cup sour cream
2 tablespoons sherry

 

TO PREPARE:

 

In a large skillet, melt butter and brown veal. Add onion and cook until tender.

In a bowl, dissolve bouillon in boiling water. Stir in white wine, paprika, lemon juice and thyme. Pour into skillet over veal and onions. Cover and simmer over low heat for 1-1/2 hours or until meat is tender. Stir in sour cream and sherry just before serving.

 

SERVES 4 - 5