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Dilled Veal With Cauliflower

Tummy.Tucker's picture
Ingredients
  Lean veal 2 Pound, cut into cubes
  Salt To Taste
  Freshly ground black pepper To Taste
  Garlic 1 Clove (5 gm), crushed
  Onion 1 Medium, finely chopped
  Fresh dill 2 Tablespoon, chopped
  Freshly grated nutmeg To Taste
  Chicken bouillon 1 Cup (16 tbs)
  Leeks 2
  Carrots 3
  Cauliflower 1 Medium
  Buttermilk 1 Cup (16 tbs)
Directions

GETTING READY
1) Preheat the oven to 350°F.
2) In a saucepan, boil water and cook the cauliflower until very tender.
3) Drain the cauliflower and mash.

MAKING
4) Place the veal in a bowl and season well with salt and pepper.
5) In a heated non-stick pan, sauté the veal until browned.
6) Place the veal in a casserole and add garlic, onion, half of dill, nutmeg and bouillon.
7) Put the lid on the casserole and bake for 1 hour.
8) Stir in the leeks and carrots in the veal mixture.

FINALIZING
9) If the mixture is too dry, add more water or stock as required.
10) Cover the casserole and put it back in the oven and bake until meat and vegetable are tender.
11) Remove the casserole and stir in the buttermilk.
12) Cover and place the casserole back in oven for 3 minutes.

SERVING
13) Spoon the hot mashed cauliflower on the serving plate.
14) Serve the vegetables, meat and gravy over the cauliflower.
15) Garnish with the remaining dill leaves.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
4

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