Veal Orleans Recipe

• 2 veal rounds, cut
• 1 onion, sliced
• 1 bell pepper, sliced
• 1/2 c. flour
• 1/2 teaspoon Tony Cachere's Creole seasoning
• 2 teaspoon soy sauce
• 2 teaspoon Worcestershire sauce
• 1 toe garlic, chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 2 teaspoon beef bouillon dissolved in 4 c. boiling water
• 1 fresh tomato, seeded and minced

1. Coat veal in mix of flour and Creole seasoning.
2. In large pan, heat butter and oil.
3. Brown veal pcs.
4. Remove from pan.
5. In pan, saute/fry onions, bell pepper, tomato and garlic.
6. Add in soy sauce and Worcestershire sauce.
7. Stir.
8. Add in bouillon and water mix.
9. Stir.
10. Return to pan.
11. Cook over medium heat till mix thickens.

veal, onion, bell pepper, flour, cacheres, soy sauce, worcestershire sauce, garlic, oil, butter, beef bouillon, tomato

Taken from cookeatshare.com/recipes/veal-orleans-26118 (may not work)