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Cashew Veal

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  Cashews 1 1⁄2 Cup (24 tbs)
  Butter 1⁄4 Cup (4 tbs) (4 Tablespoons)
  Veal steak 3 Pound, sliced 1/2 inch thick
  Flour 2 Tablespoon
  Onions 2 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced / mashed
  Dry mustard 1⁄2 Teaspoon
  Boiling water 2 Cup (32 tbs)
  Worcestershire 1 Teaspoon
  Salt To Taste
  Pepper To Taste

In a large frying pan, saute cashews in melted butter for about 3 minutes; remove cashews.
Cut veal into 1 1/2 inch squares.
Season with salt and pepper; dust lightly with flour.
Brown in butter that remains in frying pan.
When meat is almost brown, add onions, garlic, and mustard.
When meat browns and onions are soft, add boiling water and Worcestershire.
Cover and cook over low heat about 1 1/2 hours or until veal is tender.
About 5 minutes before removing from heat, add nut meats.

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