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4 veal cutlets
6 tbsp. butter
1/4 lb. chopped dried beef
1/4 lb. mushrooms, sliced thinly
1 green pepper, sliced thinly
1 sm. jar pimentos
1 onion, thinly sliced
6 black olives, sliced
1/2 c. beef bouillon
1/2 c. sour cream

Pound cutlets very thin and sprinkle with salt and pepper. Brown them in butter 3-4 minutes on each side. Set aside on warm platter in warm oven.

Use same frying pan and drippings; add dried beef, mushrooms, green pepper, pimento, onions and olives. Fry vegetables until tender, about 4-5 minutes. Add bouillon and sour cream; mix with vegetables and serve over schnitzel.

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