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Braised Veal

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Ingredients
  Onions 2 Large
  Oil 5 Tablespoon
  Salt 1 Teaspoon
  Black pepper 1 Teaspoon
  Marjoram 1 Pinch
  Paprika pepper 2 Teaspoon
  Rolled, boned veal shoulder roast 3 Pound
  Stock/Water 1 1⁄4 Cup (20 tbs)
  Tomato paste 3 Tablespoon
  All purpose flour 1 1⁄2 Tablespoon
Directions

Peel and chop the onions.
Heat the oil in a flameproof casserole.
Add the onion and fry for 5 minutes.
Stir in the salt, pepper, marjoram and paprika.
Lay the veal on the onion and pour in half the stock or water.
Cover and braise in a moderate oven (350° F) for 1 1/4-1 1/2 hours, or until the veal is tender.
Mix together the tomato paste, flour and remaining stock or water in a saucepan.
Transfer the veal to a carving board.
Cut into slices and arrange on a bed of freshly cooked mixed vegetables.
Keep warm.
Blend the onion mixture in a blender and add to the saucepan.
Bring to the boil and simmer until the sauce thickens, stirring all the time.
Pour into a warmed sauceboat and serve with the meat.
Accompany with boiled potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Braising
Ingredient: 
Veal
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes
Servings: 
4

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