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 Oil1/2 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. Coat
large nonstick skillet w/cooking spray; add oil. Place over medium-high
heat untilhot. 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.
2. Combine beef broth,
capers and mustard; pour over veal. Bring to a
boil; cover, reduce heat, and simmer 25 minutes oruntil veal is tender.
Transfer veal to serving platter and keep warm.
3. 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.