Veal in Wine with Mushrooms

Ingredients:

  • 2 4 ounce cans mushrooms
  • 1/4 cup oil
  • 2 1/2 pounds veal, cut in 1 in cubes
  • 1/2 cup chopped onions
  • 2 cans cream of mushroom soup
  • 1 cup white wine
  • 1 teaspoon oregano
  • 1 cup sour cream

Directions:

  1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
  2. Heat oil in a heavy pot and saute veal until browned.
  3. Push the meat to the side and add onions, cooking until soft.
  4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
  5. Bring to a boil and cover and reduce heat.
  6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
  7. Before serving add wine, mushrooms and sour cream.
  8. Heat through but do not boil.
  9. Serve with rice.

Source:  Marks family recipe

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Beef Burgundy Stroganoff

Ingredients:

  • 1/4 cup butter
  • 1 clove garlic, minced
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 can consomme
  • 1/2 pound mushroom, sliced
  • 1 pound beef tenderloin, sliced
  • 1/4 cup onion, chopped
  • 2 tablespoons flour
  • 3 tablespoons burgundy wine
  • 1/4 teaspoon pepper
  • 1 cup sour cream

Directions:

  1. Melt butter in skillet.
  2. Saute onion, garlic and mushrooms.
  3. Add beef, cooking until no longer red.
  4. Add flour, lemon juice, wine and consomme.
  5. Add salt and pepper to taste.
  6. Simmer 10-15 minutes.
  7. Fold in sour cream.
  8. Serve over crepes or noodles.

Source:  Marks family recipe.