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Saffron Veal

chef.tim.lee's picture
Ingredients
  Saffron 1⁄4 Teaspoon (whole or ground)
  Hot water 1 Tablespoon
  Veal steak 2 Pound (1/2-inch strips)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Onion 1 Tablespoon, minced (instant)
  Bouillon 1⁄4 Cup (4 tbs) (hot)
  Light cream 2 Cup (32 tbs)
  Cornstarch 1 Tablespoon
Directions

GETTING READY
1) In a small bowl of hot water, stir in the saffron. Let soak.
2) Remove all the excess fat and gristle from the meat.

MAKING
3) On a saute pan, saute the veal strips for about 2 minutes till browned on all sides.
4) Add in the strained saffron liquid (if using whole saffron) along with salt, pepper and minced onion into the browned veal.
5) Mix in the bouillon.
6) Cover the pan. Cook on low heat for about 35 minutes or until the veal turns tender.
7) Stir occasionally. Add more bouillon if the mixture is too dry.
8) Stir in the cream.
9) In a small bowl, make a paste out of the cornstarch and water. Add it into the veal mixture to thicken the sauce.

SERVING
10) Serve the Saffron Veal hot alongwith buttered noodles or rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Veal
Interest: 
Healthy
Cook Time: 
40 Minutes
Servings: 
6

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