Veal With Vinegar Sauce Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/3 cup: Flour,
4: Garlic cloves, minced
pn Cayenne pepper,
1/4 cup: Red wine vinegar,
1 lbs: Veal, prefer top round
1 1/2 cup: Beef broth, canned, unsalted
-cut into 1/4" slices.,
1/2 cup: Italian parsley, chopped
3 tbsp: Olive oil,
Directions:
Stir flour and cayenne pepper in a shallow pie plate. lightly coat
each veal slice with flour mixture, shaking off excess, Heat olive
oil in a large non-stick skillet over medium-high heat. Add veal in
batches and cook just until outside is no longer pink, about 1 minute
per side. Transfer veal to plate.
Add minced garlic to skillet and saute 1 minute. return veal to
skillet and pour vinegar over (mixture will steam). Pour beef broth
over. Boil until sauce is reduced by half and veal is tender, about 6
minutes. Transfer veal to platter; tent with aluminum foil to keep
warm. Ad chopped parsley to skillet, cook until sauce is thick, about
5 minutes. Season with salt & pepper. Pour sauce over veal and serve.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp
each veal slice with flour mixture, shaking off excess, Heat olive
oil in a large non-stick skillet over medium-high heat. Add veal in
batches and cook just until outside is no longer pink, about 1 minute
per side. Transfer veal to plate.
Add minced garlic to skillet and saute 1 minute. return veal to
skillet and pour vinegar over (mixture will steam). Pour beef broth
over. Boil until sauce is reduced by half and veal is tender, about 6
minutes. Transfer veal to platter; tent with aluminum foil to keep
warm. Ad chopped parsley to skillet, cook until sauce is thick, about
5 minutes. Season with salt & pepper. Pour sauce over veal and serve.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95
Source from luhu.jp