3 ounces dried mushrooms (optional)
2 cups warm milk
3 slices bacon
1 pound fresh mushrooms, sliced
4 large onions, chopped
8 veal cutlets (about 3 pounds)
3 bouillon cubes
3 tab lespoons flour
ΒΌ cup butter or margarine, melted
1 cup sour cream
Salt and pepper
8 medium potatoes, cooked
1. Soak dried mushrooms in warm milk 2 hours.
2. Fry bacon in a large skillet. Add mushrooms and onion. Saute until onion is soft. Add fried bacon, mushrooms, and onion to milk.
3. Saute veal in drippings. Add oil, if needed.
4. Add milk mixture and bouillon cubes. Cover; simmer 1 hour.
5. Stir flour into melted butter. Blend in a small amount of cooking liquid. Stir into remainder of liquid in skillet. Cook and stir until sauce is smooth and thick. Then blend in sour cream. Season to taste with salt and pepper.
6. Add potatoes. Cook 10 to 15 minutes, or until potatoes are hot.
8 SERVINGS