Veal is the meat of young cattle (calves), as opposed to beef from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds.
Meat steaks are usually grilled, pan-fried, or broiled. Steak can also be meat cooked in sauce. (Wikipedia)
- 2 tablespoons whole wheat flour
- 1/4 teaspoon pepper — freshly ground
- 4 boneless veal loin steaks (1 inch thick) — (4 oz)
- Vegetable cooking Spray
- 1 teaspoon Olive Oil
- 1/2 cup canned no-salt-added beef broth — undiluted
- 1 1/2 tablespoons Capers
- 2 teaspoons Dijon Mustard
- 1/2 cup sour cream
How to Prepare:
- Combine flour and pepper; dredge veal steaks in flour mixture. Coat large nonstick skillet w/cooking spray; add oil. Place over medium-high heat until hot. Add veal and cook 2 minutes on each side or until browned.
- Remove from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet w/paper towel. Return veal to skillet.
- Combine beef broth, capers and mustard; pour over veal. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender. Transfer veal to serving platter and keep warm.
- Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or utnil mixture is reduced by 1/2. Remove from heat; add sour cream, stirring until blended. Spoon over veal.