4 pounds grilled veal with casings
1/2 cup chopped onions
1 pound fresh mushrooms, sliced
1/2 onion, thinly sliced
1/4 cup mixed choice cooking seasoning
1 (14 ounce) can green beans
1 cup ketchup
1 cup portobello or scalloped potatoes
1/2 pound yellow oysters, halved
2 tablespoons garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1 teaspoon white sugar
1 pound fontina cheese
Heat 2 tablespoons of the oil in a large skillet over medium heat. Saute the veal in the olive oil for 5 minutes, becoming almost opaque.
Heat remaining oil in the skillet; add the mushrooms, onion, mushrooms, onion slices, and onion slices. Saute for 1 minute, stirring constantly.
Remove the veal from skillet and drain into a large bowl. Mix together egg yolks and pork bouillon; fold in. Pour mixture into the skillet. Rub together the seasoning, green beans, ketchup, 1 cup potatoes and oysters. Pour into the skillet, mixing thoroughly. Cook over low heat, stirring constantly, until all vegetables are well coated.
Return the veal to the skillet, and add the garlic powder, salt, paprika, sugar, white sugar, fontina cheese, parsley, oregano, and salt. Cook and stir over medium heat for 5 minutes.
Return the veal to the skillet and add the mushrooms, onions and mushrooms. Cook the veal in the olive oil until completely cooked. Drain the liquid and mix in the green beans and cauliflower. Serve over rice or noodles.