Lemon Pepper Steaks

By Moushira Abdel-Malek

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Ingredients:

8 veal steaks
1 tsp. lemon rind (finely grated)
2 tsp. fresh rosemary (finely chopped)
(or) 1 tsp. dried rosemary
1 cube bouillon
2 tbsp. lemon juice
300 ml. cream
1 tsp. cracked black pepper
2 tbsp. oil

Method:

Heat oil in a frying pan. Cook veal in batches of one layer. Brown on both sides and cook as desired. Remove steaks from pan. Cover and keep warm. Add remaining ingredients to same pan. Bring to the boil uncovered. Simmer only for a few minutes, until sauce slightly thickens. Return veal to pan, coating with sauce. Serve with rice of buttered fettucine pasta.