Bursa Dansi Baked Veal with Pasta
|Garlic||1 Clove (5 gm), minced|
|Black pepper||To Taste|
|Dried tarragon||1 Teaspoon|
|Dry white wine||1 Cup (16 tbs)|
|Veal steak||2 Pound, boned and pounded flat|
|Olive oil||2 Tablespoon|
|Onions||2 Medium, minced|
|Celery ribs||2 , scraped and chopped|
|Mushrooms||6 Medium, thinly sliced|
|Ripe tomatoes||4 , skinned and sliced|
|Yogurt||1 1⁄2 Cup (24 tbs)|
|Egg noodles||1 Pound, cooked, drained|
Make a marinade of the garlic, pepper, salt, bay leaf, tarragon, and the wine.
Add the veal and marinate it in the refrigerator for 5 hours, turning after 2 hours.
Drain, pat dry with paper towels, and cut into 1-inch squares.
Heat 2 tablespoons of the butter and the olive oil in a frypan and brown the squares of veal.
Remove from the pan and keep warm.
Add to the pan the remaining butter and saute the onions and celery until they are soft.
Stir in the tomatoes and mushrooms, and simmer, uncovered, stirring frequently for 15 minutes, or until the sauce thickens.
Stir in the yogurt and heat thoroughly but do not boil.
Taste for seasoning.
Mix the noodles with the veal and juices from the veal, and transfer to a buttered, baking dish.
Cover with the yogurt and vegetable sauce, and bake, uncovered, in a preheated 400-degree oven for 20 minutes or until the sauce starts to bubble.