Mushroom Veal

• 1 lb. boneless veal, pounded to 1/4-inch thickness, cut into pieces
• 8 oz. sliced mushrooms
• 1/3 c. water
• 2 Tbsp. white wine
• 2 tsp. flour
• 2 tsp. chives
• 2 tsp. lemon juice
• 1/2 tsp. instant beef bouillon granules
• 1/8 tsp. salt (optional)
• 1/8 tsp. bouquet sauce (optional)

1. Arrange veal in 12
2. x
3. 8-inch
4. baking
5. dish.
6. Top
7. with sliced mushrooms.
8. Cover
9. with
10. wax
11. paper.
12. Microwave
13. at 50% (Medium) 7 to 10 minutes or until veal is tender and no longer pink; rearrange once,
14. leaving
15. mushrooms on top.
16. Set aside. In small bowl
17. blend remaining ingredients.
18. Increase power to High. Microwave 2 to
19. 4
20. minutes or until thickened, stirring with wire whip once
21. or
22. twice.
23. Pour
24. sauce over veal;
25. cover with wax paper.
26. Reduce power to 50% (Medium).
27. Microwave 2 to 4 minutes or until heated through.

boneless veal, mushrooms, water, white wine, flour, chives, lemon juice, instant beef bouillon granules, salt, bouquet sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=945477 (may not work)