Veal with Bulgur and Dill
|All purpose flour||1⁄4 Cup (4 tbs)|
|Pepper||To Taste (Few Grindings)|
|Veal neck slices||3 Pound, ricard|
|Chopped onion||1 Cup (16 tbs)|
|Undiluted canned consomme||2 Cup (32 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
|Bulgur||1 Cup (16 tbs) (Cracked Wheat)|
|Salted water||1 Cup (16 tbs) (As Required)|
|Frozen artichoke hearts||9 Ounce (1 Package)|
|Dairy sour cream||1 Cup (16 tbs)|
|Dill weed||1 Tablespoon|
Combine flour, salt, and pepper; rub into veal slices.
Brown veal in shortening slowly, using a large flameproof casserole or a skillet.
Add onions, consomme, wine, and garlic.
Cover and simmer for 1 1/2 hours, or until tender.
In the meantime cook bulgur in 2 cups salted water for 15 minutes; also cook artichoke hearts.
Strain meat juice and vegetable juices, and puree in blender.
Add sour cream, dill, and salt and pepper to taste.
Combine half of this sauce with the bulgur and mound in the center of a platter or chop plate.
Surround with veal slices and garnish with artichoke hearts.
Serve remaining sauce separately.
Makes 6 servings.