Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Nonstick spray coating
3 md Potatoes -- thinly
-sliced (1 lb)
1 sm Onion -- thinly sliced
1 c Water
1 lb Boneless veal leg round
-steak cut 1/2" thick
1 tb Cooking oil
1 tb Vinegar or lemon juice
1 ts Honey
1 ts Cornstarch
1/2 ts Instant beef or chicken
-bouillon granules
1/4 ts Dried thyme -- crushed
1/8 ts Salt
ds Pepper
2/3 c Water
Tomato wedges -- optional

Preparation Time: 15 min. Cooking Time: 25 min.

Spray a large skillet with nonstick spray. Preheat skillet over medium
heat. Add potatoes and onion, spreading evenly. Add 1 cup water.
Bring to boiling; reduce heat. Cover and cook for 15 minutes or till
vegetables are tender. Uncover and cook 3 to 5 minutes more or till
lightly browned, turning occasionally with spatula. Transfer
vegetables to a serving platter; keep warm.

Meanwhile, cut veal into 8 pieces. Pound each piece to 1/4-inch
thickness. Add oil to skillet. Cook veal, half at a time, in hot oil
over medium high heat about 1 minute per side or till tender. Remove
veal from skillet; arrange atop vegetables.

In mixing bowl stir together vinegar, honey, cornstarch, bouillon
granules, thyme, salt, pepper, and 2/3 cup water. Stir into skillet.
Cook and stir till thickened and bubbly. Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables. Serve immediately.
Garnish with tomato wedges, if desired. Makes 4 servings.

Per serving: 333 calories; 25g protein; 24g carbohydrate; 15g fat,
86mg cholesterol; 249mg sodium; 892mg potassium.

Typed for you by Marjorie Scofield 6/1/95

Recipe By : BHG New Dieter's Cook Book ISBN 0-696-01974-4

From: Marjorie Scofield Date: 06-10-95 (159) Fido:
Cooking

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