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Veal Strips Saute With Artichokes

Chef.Foodie's picture
Ingredients
  Boneless veal 3⁄4 Pound, cut in 1/2-inch-thick slices
  All purpose flour 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄8 Teaspoon
  Marinated artichoke hearts 6 Ounce, drained (1 Jar)
  Onion 1 Medium, sliced
  Butter/Margarine 1 Tablespoon
  Water/Regular-strength chicken broth 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Sour cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 2 Tablespoon
  Cooked green noodles 1⁄2 Cup (8 tbs)
Directions

Trim all membrane from veal slices; place meat between 2 sheets of wax paper and pound 1/8 inch thick with smooth side of a mallet.
Cut each piece into 3/4-inch-wide strips.
Combine flour, salt, pepper, and paprika.
Dredge meat in flour mixture, shaking off excess.
Drain artichoke marinade into a wide frying pan (reserve artichokes for garnish); cook over medium heat until bubbly.
Add meat strips, a few at a time, and cook quickly, stirring, until well browned (3 to 5 minutes); lift out and set aside.
When all the meat is browned, add onion to pan with butter, if needed; cook onion until limp (about 5 minutes).
Add water and stir to loosen browned bits.
Stir in lemon juice, sour cream, cheese, and veal strips.
Heat through (do not boil) and serve over noodles.
Garnish with artichoke hearts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Method: 
Braising
Ingredient: 
Veal
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
2

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