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Veal In Pecan Sauce

Mexican.Chef's picture
Ingredients
  Boneless veal 1 1⁄2 Pound, cut into 1 inch pieces
  Water 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Instant chicken bouillon granules 1 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Salt 1⁄2 Teaspoon
  Dried thyme 1⁄4 Teaspoon, crushed
  Dried oregano 1⁄4 Teaspoon, crushed
  Chopped pecans 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  All purpose flour 3 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
Directions

In 3-quart saucepan combine veal, water, 1/4 cup onion, bouillon granules, garlic, salt, thyme, and oregano.
Simmer, covered, about 45 to 60 minutes or till meat is tender.
Drain meat, reserving broth.
Measure broth and add water, if needed, to make 1 1/2 cups.
In-small saucepan cook 1/4 cup onion and chopped pecans in butter or margarine till onion is tender but not brown.
Remove saucepan from heat.
Blend flour into sour cream; stir in reserved broth mixture.
Add to veal along with pecan mixture; mix well.
Return to heat.
Cook and stir till sauce is thickened and meat is heated through.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Veal

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