3 tablespoons flour
2 teaspoons paprika
1 teaspoon salt
6 veal cutlets (about 1 1/2 lbs.)
2 tablespoons butter
1 can (4 oz.) sliced mushrooms
Mushroom liquid Combine flour, paprika and salt; coat meat with mixture. In skillet melt 2 tablespoons butter; brown meat slowly, about 10 minutes for each side. Drain mushrooms; set aside. Add mushroom liquid to skillet; cover and simmer until meat is fork-tender. Remove meat to warm platter. Sauce: 1 tablespoon butter
1/2 cup chopped onion
2 tablespoons flour
1 cup milk
1 bay leaf, crushed
1/2 teaspoon caraway seed
1 cup dairy sour cream at room temperature
Salt Add 1 tablespoon butter, onion and reserved mushrooms to drippings in skillet; sauté until onion is tender. Stir in 2 tablespoons flour. Remove from heat; gradually stir in milk; add bay leaf and caraway seed. Cook over medium heat, stirring constantly, until thickened. Cook 2 additional minutes. Blend in sour cream. Season to taste with salt. Pour sauce over meat. Makes 6 servings. Submitted by: CM | 
