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Veal Wellington

chef.alexande's picture
Ingredients
  Veal pie 1 3⁄4 Pound, cut in to chunks (800 Gram)
  Oil 3 Tablespoon
  Butter 1 1⁄2 Ounce (38 Gram)
  Onion 1 Large, sliced
  Paprika 1 1⁄2 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Chicken stock/Stock made with a chicken stock cube 3⁄4 Pint, made (375 Milliliter)
  White wine 4 Fluid Ounce (100 Milliliter)
  Tomato puree 1 Teaspoon
  Button mushrooms 8 Ounce (200 Gram)
  Double cream 5 Tablespoon
  Chopped parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Heat oil and butter in a saucepan. Fry the veal till it begins to change colour.
2) Shift the veal to absorbent paper towels to soak excess oil.
3) In the remaining oil, fry onion till soft.
4) Mix it with paprika and flour and stir for a minute.
5) Add the stock, wine, tomato puree and seasoning. Stir and boil.
6) Transfer veal to the pan. Cook covered on low heat for 50 minutes till meat is cooked.
7) Add mushrooms and cook further for 5 minutes.
8) Cool the mixture.

SERVING
9) Serve garnished with cream and parsley.

TIPS
Store the content in airtight container in refrigerator. To serve, transfer the contents to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3. for 40 minutes, stirring in between.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes
Servings: 
4

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