Schnitzel Meat Recipe

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Schnitzel Meat Ingredients

1 1/2 lb veal steak
2 tbsp shortening
2 tbsp flour
16 oz tomato, can
2 each carrot, diced
1 each sm onion, finely chopped
1 salt & pepper
1 flour

A Recipe for
Schnitzel Meat

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Schnitzel Meat Recipe
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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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This is a recipe for Schnitzel Meat from the recipe cookbook of Recipes-to-go (Meat)

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Schnitzel Meat recipe - a tasty recipe for you to add to your collection!
Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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Mark Twain (1835 - 1910)

Schnitzel Meat

The poets have been mysteriously silent on the subject of cheese.
G.K. Chesterton

Schnitzel Meat Directions

Cut veal steak in cubes; dredge with flour and season with salt &
pepper. Melt the shortening (bacon fat is preferable) and brown the
meat in it. Remove meat from pan and stir in the flour and blend. Add
the juice from the tomatoes and stir well until mixture thickens.
(Tomatoes are not used in this recipe- save for another use). Add the
meat, carrots and onion. Cover pan closely and simmer for 45 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.

Serves: 1

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Schnitzel Meat Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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