1 onion, sliced
100 g/4 oz button mushrooms, sliced
30 ml/2 tbsp tomato puree (paste)
15 ml/1 tbsp plain (all-purpose) flour
4 veal escalope, flattened and cut into strips
150 ml/0.25 pt soured (dairy sour) cream
30 ml/2 tbsp lemon juice
Salt and freshly ground black pepper
Melt half the butter or margarine and fry (saute) the onion and mushrooms
until soft but not brown. Stir in the tomato puree and flour and cook,
stirring, for 1 minute. Remove from the heat. Melt the remaining butter in
a clean pan and fry the veal until golden brown on both sides. Return the
sauce to the heat, add the veal and stir in the cream and lemon juice.
Season to taste, heat through and serve immediately.