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Veal Continental

Tummy.Tucker's picture
Ingredients
  Boneless veal rump 1 1⁄2 Pound, cut into 1 to 1 1/2 inch pieces
  Salt 1 Teaspoon
  Onion powder 1 Teaspoon
  Soy sauce 1⁄3 Cup (5.33 tbs)
  Powdered ginger/Fresh / preserved ginger- 4 slices 1 Teaspoon
  Artificial sweetener 2 Teaspoon
  Anise seeds 1 Teaspoon
  Chicken bouillon 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Preheat the oven to 325°F.
2) Place the veal in a glass bowl.
3) Dredge salt and onion powder over the veal.
4) In a bowl, mix together soy sauce, ginger, sweetener and anise seeds.
5) Slowly stream the ginger mixture over the meat.
6) Allow the meat to marinate for 1/2 hour.

MAKING
7) Pour off the marinade and reserve.
8) In a non-stick pan, sauté the meats on all sides over high heat until well browned.
9) Remove the meat off the pan and place it in baking dish.
10) Pour the reserved marinade over the meat and add the bouillon.
11) Cover the baking dish with the foil and bake for 1 hour.
12) Check for the liquid while baking, if its dry add more bouillon or uncover the foil if to much marinade.

SERVING
13) Serve hot garnished with parsley if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday, Healthy
Preparation Time: 
35 Minutes
Cook Time: 
70 Minutes
Ready In: 
105 Minutes
Servings: 
3

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