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Recipe by: selin
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See below ingredients and instructions of the recipe
2 lb Boneless veal round, 1 lg Onion, chopped
(about 9-10 small pieces) 1 1/2 c Beef broth
1 ts Salt 1/4 c Fresh lemon juice
1/2 ts Pepper 8 Thin slices lemon
3 tb Flour 2 tb Capers
3/4 ts Dried oregano 1/4 c Finely minced fresh
3 tb Olive oil Parsley
2 Cloves garlic
Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil
over moderate-low heat in a 12-inch skillet. Add the garlic and onion and
saute for 3-5 minutes or until soft but not browned. With a slotted spoon
remove the onion and garlic and set aside. Raise the heat to medium-high
and brown the veal slices on both sides. Return the onion and garlic to the
pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15
minutes. Stir in the lemon juice and coat the veal slices evenly with the
juice. Arrange on a heated serving platter and garnish with the lemon
slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine.
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