Veal in Sorrel Sauce Recipe

Veal in Sorrel Sauce Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine
750 g/1.75 lb veal, cubed

1 onion, chopped
1 garlic clove, crushed

1 carrot, sliced
450 ml/0.75 pt/2 cups Chicken Stock
10 ml/2 tsp thyme
10 ml/2 tsp marjoram

1 bay leaf
Salt and freshly ground black pepper
50 g/2 oz/0.5 cup chopped sorrel
15 ml/1 tbsp plain (all-purpose) flour

150 ml/0.25 pt single (light) cream
15 ml/1 tbsp lemon juice
Boiled potatoes and carrots, to serve

Method :

Melt half the butter or margarine and fry (saute) the veal, onion, garlic and carrot, stirring continuously, until just browned. Stir in 300 ml/0.5 pt/1.25 cups of the stock and the herbs and season to taste. Bring to the boil, cover and simmer for 1 hours until tender.

Simmer the sorrel in the remaining stock for 5 minutes. Leave to cool slightly, then puree in a food processor or blender. Melt the remaining butter or margarine, stir in the flour and cook, stirring, for 1 minute. Stir in the sorrel puree. When the veal is cooked, stir the puree into the casserole. Stir in the cream and lemon juice and season to taste. Remove the bay leaf and serve with boiled potatoes and carrots.

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