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Veal And Apricot Stuffing

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  Vegetable oil 30 Milliliter (2 Tablespoon)
  Minced veal 1 Pound (1/2 Kilogram)
  Onion 1 Small, grated
  Dried sage 1⁄2 Teaspoon
  Canned apricots 8 Ounce, drained (1 Can, 225 Gram)
  Flaked almonds 1 Ounce (25 Gram)

Heat the oil in a large frying-pan.
Add the veal and onion and fry until the meat loses its pinkness.
Stir in seasoning to taste and sage, then add the apricots and flaked almonds.
Cook for a further 10 minutes, stirring frequently.
The stuffing is now ready to use.

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