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Mustard Glazed Veal Strips

Healthycooking's picture
Ingredients
  Boneless veal stew meat 2 Pound
  Salad oil 2 Tablespoon
  Mustard sauce 1 Tablespoon
  Watercress 3⁄4 Pound
  Ripe avocado 1 Medium
  Ripe papaya 1 Large
  Lemon juice 2 Tablespoon
  Lemon wedges 4
Directions

For a delectable make-ahead dish for company, try lightly sauced veal accompanied by avocado, papaya, and watercress.
Slice veal across grain 1/4 inch thick.
Heat 1 tablespoon of the oil in a wide nonstick frying pan over high heat.
Add about a fourth of the veal (do not crowd pan) and stir-fry until lightly browned (3 to 4 minutes).
With a slotted spoon, remove veal from pan.
Cook remaining veal, adding remaining 1 tablespoon oil as needed.
Prepare Mustard Sauce.
Combine veal and sauce in a shallow 2- to 2 1/2-quart casserole.
Cover and bake in a 325° oven for 1 hour.
Uncover and continue baking, stirring occasionally, until meat is tender when pierced (15 to 20 more minutes; sauce should be moist, but pan should contain little liquid).
If made ahead, let cool, then cover and refrigerate until next day.
Reheat, covered, in a 325° oven for about 40 minutes; if too dry, stir in 2 to 3 tablespoons water.
Just before serving, remove and discard tough watercress stems.
Mea- sure 4 cups sprigs, lightly packed.
Seed and peel avocado and papaya; slice lengthwise into 1/4-inch wedges.
Coat avocado with lemon juice.
Alternate papaya and avocado wedges, dividing evenly, on 6 dinner plates.
Arrange watercress alongside.
Spoon veal onto watercress and garnish with lemon wedges.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Mustard
Interest: 
Healthy

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