Veal Cordon Bleu

Ingredients

1 1/2 pounds veal for stew
2 tablespoons Roberts Butter
2 tablespoons flour
1 large tomato, sliced
1 medium onion, minced
3 fresh mushrooms, sliced
1 tablespoon tomato paste
1 1/2 cups beef bouillon
1 bay leaf
salt and pepper to taste
3 cups hot cooked rice or noodles

Preparation

Brown veal in butter in a skillet. Remove meat from skillet; blend flour into butter until smooth. Add sliced tomato, minced onion, sliced mushrooms and tomato paste; stir well. Mix in bouillon gradually. Add bay leaf and bring to a boil. Add cooked veal; season with salt and pepper. Simmer for 1 hour, adding more liquid, if necessary to prevent burning. Serve with hot rice or noodles.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.