Veal Steak Milan

• 1/2 pound mushrooms
• 6 tablespoon butter
• 4 each veal steak
• 2 teaspoon Mei yen seasoning
• 2 teaspoon onion salt
• 1/2 teaspoon garlic salt
• 1/4 teaspoon rosemary leaves
• 1 cup white wine
• 1/2 pint sour cream

1. Notes: Slice mushrooms thin.
2. Veal steaks should be 1/4 inch thick.
3. Rosemary should be crushed when used.
4. Mei Yen seasoning available in Spice Islands Brand spices.
5. Take sour cream from refrigerator when starting preparation, so it may warm.
6. Saute the mushrooms in butter in a large heavy skillet.
7. Remove mushrooms leaving butter in the pan.
8. Brown the steaks well in the butter.
9. Spinkle with the Mei Yen Seasoning during the browning.
10. Combine remaining spices and wine.
11. When veal has browned, pour this over the veal.
12. Cover and simmer 30 minutes.
13. Blend the sour cream into the pan juices.
14. Add reserved mushrooms.
15. Heat 5 minutes only, over very low heat.
16. DO NOT ALLOW TO BOIL OR IT WILL SEPARATE THE SOUR CREAM!

mushrooms, butter, veal steak, mei, onion salt, garlic salt, rosemary, white wine, sour cream

Taken from recipeland.com/recipe/v/veal-steak-milan-32520 (may not work)