Braised Veal with
HT MC 140mins
4 Hot Veal
Main Course Eggless
1.2kg/2-˝lb Boned and rolled Shoulder
Dry White Wine
Veal or Chicken Stock
and Black Pepper
tbsp Sour Cream
teasp Lemon Juice
tbsp Fresh Chervil, chopped
Choose a saucepan that fits the veal closely. Melt the butter and the oil in the
pan and brown the meat on all sides.
Lift out the meat and put the onions and carrots in the pan. Stir for 5 to 6 minutes, until lightly coloured, then replace the
meat, lay the parsley around it and
cover with the heated wine and stock. Sprinkle with salt and black pepper, cover the pan and simmer gently for 1-1/2
hours, or until the meat is tender.
Open the pan several times during the cooking to baste the meat, and turn it from side to side. When cooked, lift out the
veal and keep warm. Skim the fat from the
surface of the cooled cooking liquid and put it in a blender with the braised vegetables, discarding the herbs or pass
through a sieve.
Place the puree to a clean pan and reheat. Stir the flour into the sour cream in
a bowl. When
the sauce boils, pour it slowly on to the sour cream and stir until smooth. Return to the pan and stir over a low
heat until slightly thickened. Add a squeeze
of lemon juice, to taste, and more salt and pepper as needed, then stir in the chopped chervil.
To serve - carve the meat in thin slices, lay on a warmed platter and pour the sauce over.
More Stew Recipes
Beef/Veal Recipes | General
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