Veal Scaloppine in Wine Sauce

• 1 tsp (5 ml). dry mustard
• 1/2 tsp (2 ml). nutmeg
• 1/2 tsp (2 ml). paprika
• 1/2 tsp (2 ml). salt (or less if desired)
• 1 lemon, juice only
• 2 garlic clove, minced
• 1 tsp (5 ml). sugar
• 1 pkg. veal cutlets
• flour for dredging
• 2 tbsp (30 ml). crisco oil
• 1 8 oz (224 grm). pkg. sliced mushrooms, fresh
• 1 can wine (filled soup can)
• 1 can Campbell's beef consomme soup
• 1 can water (filled soup can)
• 3/4 of a Spanish onion, diced
• 1 green pepper, diced
• optional amount of mini red potatoes, unpeeled
• 1 tbsp (15 ml). tarragon or mint (fresh or dry)
• 1 tbsp (15 ml) to 3 tbsp (45 ml). olive oil (depending on quantity of potatoes)

1. First step is key for the flavour: Combine all the marinade ingredients into a large dish for marinading veal.
2. Add veal to marinade and cover over night.
3. Heat oil in a deep stovetop pan.
4. Remove veal from marinade, dredge into flour coating well, and add to hot oil in pan.
5. Lightly brown both sides of veal and remove from pan.
6. Add onion, mushrooms, and green pepper; stir well.
7. Pour marinade back into pan making sure to scrape bottom of pan.
8. Add 1 full can of Campbell's beef consumme soup, then pour wine into the can filling to the top, add to sauce.
9. Add 1 full can of water and stir well.
10. Put veal into sauce allowing to cook 5-10 minutes on medium to low heat.
11. If you require a thicker consistency just add flour to the sauce.
12. Put potatoes into a heavy ovenproof dish.
13. Coat potatoes with 1 tbsp (15 ml) 3 tbsp (45 ml).
14. olive oil all over.
15. Bake 30 minutes at 350 degrees (175 C.).
16. Add mint or tarragon(fresh or dry, minced) to the potatoes as soon you remove them from oven.
17. Coat potatoes with either spice.

mustard, nutmeg, paprika, salt, lemon, garlic, sugar, veal cutlets, flour, crisco oil, mushrooms, wine, campbells beef, water, onion, green pepper, red potatoes, tarragon, olive oil

Taken from online-cookbook.com/goto/cook/rpage/00117D (may not work)