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Skillet Veal Loaf Firenze

Canadian.Recipes's picture
Ingredients
  Ground veal 1 Pound
  Ham 1⁄4 Pound
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Grated lemon peel 1 Teaspoon
  Eggs 3 , beaten
  Flour 2 Tablespoon
  Onion 1 Medium, finley chopped
  Carrot 1 Medium, finely chopped
  Stalk celery 1 , finely chopped
  Finely chopped parsley 2 Tablespoon, finely chopped
  Olive oil 1⁄4 Cup (4 tbs)
  Butter/Margarine 2 Tablespoon
  Vegetable broth 1 Cup (16 tbs), made by dissolving 1 vegetable bouillon cube in 1 cup boiling water
Directions

Have meat dealer grind veal and ham together three times.
Add salt, pepper, cinnamon, and lemon peel to beaten eggs; blend well.
Lightly mix in meat.
Turn onto waxed paper or aluminum foil and gently shape into a large patty.
Coat with flour; set aside.
Add the onion, carrot, celery, and parsley to hot oil and butter in a 10-inch skillet.
Cook about 5 minutes, stirring occasionally.
Add meat and brown on both sides.
When meat is browned, add about 1/2 of the vegetable broth to the skillet.
Cover and simmer about 25 minutes, or until meat is cooked.
If necessary, add a little more hot broth to keep meat from sticking.
Place meat on a hot platter; keep hot.
Add remaining broth to skillet; force the mixture through a coarse sieve, or puree in an electric blender.
Heat the sauce; pour some over meat loaf and serve the remaining sauce in a gravy boat.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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