Pennsylvania Dutch Cooking

by Unknown

SCHNITZEL MEAT

• 1½ lbs. veal steak cut in cubes
• 2 tblsp. shortening
• 2 tblsp. flour
• 1 cup tomato juice
• 2 carrots, diced
• 1 small onion, chopped fine.
• Salt and pepper
• Flour

Dredge meat with flour and season. Melt shortening (preferably bacon fat) and brown the meat in it. Remove meat from the pan, stir in the flour and blend. Add the tomato juice and stir well until mixture thickens. Add meat, carrots and onion. Cover closely and simmer for 45 minutes.