VEAL: The buttermilk sauce helps to make this everyday dish delightful.

VEAL WITH BUTTERMILK SAUCE:



1 ½ lb. veal, cut into 1-inch thin strips

2 tbsp. all purpose flour

1 ½ tsp. salt + ¼ tsp. pepper

1 tbsp. cooking oil

1/2 cup sliced onions

½ cup dry white wine

½ tsp. prepared mustard

1 tbsp. tomato paste

1 tbsp. dried parsley flakes

½ cup buttermilk




Combine flour, salt and pepper in a large re-sealable plastic bag. Add veal pieces and shake the bag slightly to coat veal with seasoned flour.

In a large heavy skillet, heat oil over medium high-heat and brown veal for 1-2 minutes. Season veal with salt and pepper to taste if necessary. Remove and keep warm.

Add onions, mustard, tomato paste, parsley flakes and wine into skillet. Stir to blend well. Bring to a boil, cover and simmer at reduced heat for 10 minutes. Return veal to pan and stir in buttermilk. Cook over low heat for a few minutes to heat through but do not boil.

Serve with hot buttered noodles.