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Veal And Potatoes Vinaigrette

Diet.Chef's picture
  Nonstick spray coating 1
  Potatoes 3 Medium, thinly sliced
  Onion 1 Small, thinly sliced
  Boneless veal leg round steak 1 Pound, cut 1/2 inch thick
  Cooking oil 1 Tablespoon
  Lemon juice 1 Tablespoon
  Honey 1 Teaspoon
  Cornstarch 1 Teaspoon
  Instant beef bouillon granules/Instant chicken bouillon granules 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Salt 1⁄8 Teaspoon
  Pepper 1 Dash
  Tomato wedges 6

Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add potatoes and onion, spreading evenly.
Add 1 cup water.
Bring to boiling; reduce heat.
Cover and cook for 15 minutes or till vegetables are tender.
Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula.
Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces.
Pound each piece to 1/4 inch thickness.
Add oil to skillet.
Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender.
Remove veal from skillet; arrange atop vegetables.
In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and % cup water.
Stir into skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables.

Recipe Summary

Side Dish

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