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Gschnetzlets

Submitted by Elanor R. Zwald

Serves: 4-6
Prep Time: 25 minutes

• 1 lb. veal cut thin sliced
• 2 tablespoons butter
• 1 tablespoon oil
• 1 well rounded tablespoon flour
• 1/4 medium onion, minced
• 1/2 cup dry white wine
• 1 boullion cube dissolved
• 1/2 cup water or 1/2 cup brown sauce
• salt and pepper to taste
• pinch of nutmeg
• 1 4-oz. can of sliced mushrooms, drained or
• fresh mushrooms may be used in any amount desired.
• 1/2 cup chopped or sliced hazelnuts
• 2 tablespoons cream

Cut veal into fine slivers approximately 1" in size. Heat butter and oil and saute onion lightly. Add meat and saute over as hot a fire as possible until veal loses color. Dust meat with flour and mix well before adding wine, hot boullion and seasoning. Let come to a quick boil. Add mushrooms and cream. Just before serving sprinkle chopped hazelnuts on top. Serve with mashed potatoes, noodles or rice. Note: Roundsteak which has been tenderized when purchased may be substitued for veal.