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Marengo Cutlets with Rice

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Description Edit

Makes 6 servings.

Ingredients Edit

Directions Edit

  1. Blend flour, onion salt and pepper.
  2. Roll cutlets in flour mixture.
  3. Brown in oil.
  4. Add wine to skillet; stir to loosen brown particles.
  5. Blend any remaining flour with broth and sour cream.
  6. Add tomatoes and bay leaf.
  7. Pour over cutlets.
  8. Cover and simmer about 30 minutes or until meat is tender.
  9. Lightly pack hot rice into individual molds.
  10. Unmold onto serving platter.
  11. Serve with the cutlets and sauce.

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