Veal In Walnut Sauce
|Boneless veal shoulder||2 Pound (900 Gram)|
|Veal stock/Chicken stock||500 Milliliter (2 Cups)|
|White onion||1 Small, cut in quarters|
|Garlic||2 Clove (10 gm)|
|Dried thyme||1⁄2 Teaspoon (2 Milliliter)|
|Mexican cream/Whipping cream||375 Milliliter (1 1/2 Cups)|
|Walnuts||310 Milliliter (1 1/4 Cups)|
|Sliced blanched almonds||60 Milliliter (1/4 Cup)|
|Sliced blanched almonds||60 Milliliter, sliced blanched almonds (1/4 Cups)|
|Lard/Vegetable oil||30 Milliliter (2 Tablespoon)|
|Minced onion||60 Milliliter (1/4 Cup)|
|Minced coriander||125 Milliliter (1/2 Cup)|
|Salt||1⁄4 Teaspoon (1 Milliliter)|
|Hot cooked white rice||750 Milliliter (3 Cups)|
|Cooked green beans||1 1⁄2 Pound|
1. Combine veal, stock, quartered onion, garlic and thyme in 3-quart (3-L) saucepan. Heat over medium-high heat to boiling; reduce heat to low. Simmer, partially covered, until veal is fork-tender, about 1 hour.
2. Meanwhile, combine Mexican Cream, 1 cup (250 mL) walnuts and the almonds in small saucepan. Heat over medium-low heat to simmering; cook 5 minutes. Remove from heat; let stand 30 minutes.
3. Toast remaining 1/4 cup (60 mL) walnuts in small dry skillet over medium heat, turning occasionally, until golden, 2 to 3 minutes. Reserve.
4. Drain veal, reserving stock. Discard onion and garlic.
5. Transfer cream mixture to blender container. Process until very smooth. Add reserved stock; process until blended.
6. Heat lard in deep 10-inch (257cm) skillet over medium heat until hot. Add minced onion; saute until soft, about 4 minutes. Add veal; saute 5 minutes. Stir in cream sauce; heat to simmering. Simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 15 minutes.
7. Stir minced coriander and salt into veal mixture