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Deviled Veal Steaks

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1-1/2 pounds veal shoulder steaks
1 1/2 teaspoons salt
1/4 teaspoon ginger
1 1/2 teaspoons dry mustard
1 teaspoon paprika
1/4 cup fat
2 medium onions, sliced
1/2 cup hot water
1 cup thick soured cream


Blend flour and seasonings and pound into the meat. heat fat in a heavy skilled, add onions and cook and stir until yellow. Remove from pan and set aside. Brown meat on both sides over moderate heat, adding a little more fat if necessary.

Cover with onions, add water, cover the pan and cook over low heat about 1 hour, or until the meat is tender. Remove meat to warmed serving platter, add cream to drippings and heat only to serving temperature, but do not boil. Pour over chops and serve at once.

Makes 6 servings

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