Veal and Leek Casserole Recipe

Veal and Leek Casserole Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine
45 ml/3 tbsp oil
750 g/1.75 lb lean veal, cubed
450 g/1 lb leeks, sliced
15 ml/1 tbsp plain (all-purpose) flour
90 ml/6 tbsp dry white wine

150 ml/0.25 pt milk

1 bouquet garni sachet
Salt and freshly ground black pepper
50 g/2 oz sultanas (golden raisins)

15 ml/1 tbsp lemon juice

Method :

Melt the butter or margarine with the oil and fry (sautes) the veal until browned on all sides. Add the leeks and fry gently until soft. Stir in the flour and cook for 1 minute, stirring, then add the wine and milk and continue to cook, stirring continuously, until the sauce thickens. Add the bouquet garni and season to taste. Cover and simmer gently for 30 minutes, then remove the bouquet garni and stir in the sultanas and lemon juice before serving.

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