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Veal With Mushrooms And Celery

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Ingredients
  Thinly sliced onions 5 Ounce
  Celery sticks 3 , washed and cut into thin strips
  Butter 2 Tablespoon
  White button mushrooms 1 1⁄4 Pound
  Fresh lemon juice 2 Tablespoon
  Chicken bouillon cube 1 (stock)
  Dry white wine 1 Cup (16 tbs)
  Plain all purpose flour 2 Tablespoon
  Boneless veal loin 2 Pound, cut into equal size cubes
  Dried mixed herbs 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Egg yolks 2
  Sour cream 1⁄3 Cup (5.33 tbs) (creme fraiche)
Directions

Put the onions, celery and butter into a 3 quart (3 litre/ 51/4 pint) casserole.
Cover and microwave on HIGH for 3 minutes.
Wipe the mushrooms with a damp cloth or kitchen paper.
Cut in quarters and pour over the lemon juice.
Add to the casserole and crumble the chicken bouillon (stock) cube over.
Pour in the white wine and mix well.
Cover and microwave on HIGH for 5 minutes.
Sift the flour into the casserole and stir.
Add the meat cubes, mixed herbs and salt and pepper to taste.
Stir thoroughly.
Cover and microwave on HIGH for 5 minutes.
Reduce the power to MEDIUM and cook for a further 30 minutes, stirring once or twice during the cooking time.
When the veal is tender, transfer to a heated serving dish, cover with a double thickness of aluminum (aluminium) foil and leave to stand for 10 minutes.
Mix the egg yolks with the sour cream (creme fraiche) and add to the casserole, whisking vigorously.
Taste and adjust the seasoning.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Interest: 
Everyday, Healthy

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