2 pounds veal steak
Cut 2 pounds of veal steak, 1/2-inch thick, in pieces for serving.
Sprinkle with salt and pepper; dip cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes. (I put mine in the refrigerator to chill). Fry on both sides until nice and brown, and cooked. Sprinkle with lemon juice and garnish with a fried egg per portion.
1 small onion, diced
1 tablespoon butter
1 package "fondue" beef (ours was about 3/4 pound)
1 (12 ounce) package wide or extra-wide egg noodles
1 can condensed cream of mushroom soup
1 (7 ounce) can mushroom pieces, drained, optional
Place large pot of water on to boil for the noodles and prepare noodles per instructions.
While waiting for the water to come to a boil, melt the butter in a large pan. Saute the onion for a couple of minutes. Place beef in the skillet and brown on all sides (see note above). The fondue beef cooks quickly and takes about 5 to 10 minutes to cook.
Add the can of mushroom soup and mix with the natural juices from the beef. Add the can of mushrooms and heat through. Drain the noodles and return to pot. Pour beef mixture over and toss.