Veal Paprika

• 1 1/2 lb. veal steak, cut 1/2-inch thick (turkey breast cutlet is a great substitute)
• 1 tsp. salt
• 1 tsp. paprika
• 1/2 c. salad oil
• 1/8 c. lemon juice
• 1/8 c. vinegar
• 1 tsp. prepared mustard
• 1/4 tsp. nutmeg
• 1/2 tsp. sugar
• 1/4 c. flour
• 1 green pepper, cut into strips
• 1 medium onion, sliced thinly
• 1 can chicken broth
• 1 small can mushrooms
• 10 pimento olives, sliced

1. Mix together the salt, paprika, salad oil, lemon juice, vinegar, prepared mustard, nutmeg and sugar; mix thoroughly (you will use this for the sauce).
2. Cut veal into serving size pieces; cover with sauce.
3. Let stand in sauce for 15 minutes.
4. Lift veal from sauce and dredge in flour.
5. Brown well in hot fat in skillet. Add pepper, onion and chicken broth with remaining sauce from the veal; mix thoroughly.
6. Pour over veal; cover and cook slowly until veal is tender.
7. Cook at 300u0b0 for about 40 minutes.
8. Add mushrooms and olives; cook about 5 minutes longer.
9. Serve over noodles and rice.

veal steak, salt, paprika, salad oil, lemon juice, vinegar, mustard, nutmeg, sugar, flour, green pepper, onion, chicken broth, mushrooms, pimento

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433106 (may not work)