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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Push veal (or pork) cubes onto skewers. Combine crumbs and
seasonings. Combine egg and milk. Dip skewered meat in egg mixture
and roll in crumbs.
Brown meat slowly in hot oil in a large skillet. Set aside meat.
Add sherry to skillet and dissolve bouillon cube in sherry. Stir soup
slowly into sherry until well blended.
Return meat to skillet, cover, and simmer 1 hour over medium heat
until meat is tender. If sauce becomes too thick, thin with more
sherry.
Serve over rice or noodles.
Ingredients:
2 Pound(s) Cubed boneless veal or pork
1/2 Cup(s) Fine cracker crumbs
1/2 Cup(s) Cornflake crumbs
1 Teaspoon(s) Salt
1 Teaspoon(s) Paprika (Hungarian)
3/4 Teaspoon(s) Poultry seasoning
1/2 Teaspoon(s) MSG
1 Egg, slightly beaten
2 Tablespoon(s) Milk
2 Tablespoon(s) cooking oil
1 Chicken bouillon cube
1 Cup(s) Campbell's Mushroom soup
1 Cup(s) Dry sherry
6 Cup(s) Skewers |
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