From the Southwestern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Ingredients: [‘veal steak’, ‘flour’, ‘chili pepper’, ‘salt’, ‘olive oil’, ‘onion’, ‘sour cream’, ‘garlic clove’]
Quantity of Ingredients: [“1 1/2 lbs veal steak”,”3 tablespoons flour”,”1 teaspoon chili pepper”,”1/2 teaspoon salt”,”4 tablespoons olive oil”,”1 onion, peeled and minced “,”1 cup sour cream”,”1 garlic clove, mashed “]
Number of Servings: 6
Steps: [‘Cut veal into serving portions.’, ‘Sift dry ingredients together and dredge veal.’, ‘Brown meat in hot oil.’, ‘Cover with minced onion, sour cream, and garlic.’, ‘Cover and bake at 325F for one hour.’]