My Home Recipe

Ingredients:
2 tablespoons whole wheat flour
1/4 teaspoon pepper — freshly ground
4 boneless veal loin steaks (1 inch thick) — (4oz)
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:

1. Combine flour and pepper; dredge veal steaks in flour mixture.
2. Coat large nonstick skillet w/cooking spray; add oil.
3. Place over medium-high heat untilhot.
4. Add veal and cook 2 minutes on each side or until browned.
5. Remove from skillet. Drain and pat dry with paper towels.
6. Wipe drippings from skillet w/paper towel. Return veal to skillet.
7. Combine beef broth, capers and mustard; pour over veal.
8. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until veal is tender.
9. Transfer veal to serving platter and keep warm.
10. Bring broth mixture to a boil; cook, uncovered, over medium heat 5 minutes or until mixture is
    reduced by 1/2.
11. Remove from heat; add sour cream, stirring until blended. Spoon over veal.

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