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Main courses cont.
Veal.
Veal with Mushrooms Serves 4
1 tablespoon butter or margarine
1 tablespoon oil
100g mushrooms, sliced
4 veal steaks
plain flour
fresh ground pepper to taste
1 tablespoon plain flour, extra
1
/
2
cup water
combined
1 beef stock cube
1
/
2
cup cream
1. Heat butter or margarine and oil in frypan on
setting 5. Add mushrooms and saute until
tender. Set aside.
2. Coat veal steaks in flour seasoned with
pepper. Cook steaks on either side until
golden. Set aside and keep warm.
3. Add extra flour and cook for 1 minute. Add
combined water and stock cube, stirring until
sauce boils and thickens.
4. Reduce heat to setting 2, add mushrooms
and heat through. Stir through cream. To
Serve: Spoon sauce over veal steaks. Serve
with steamed vegetables.
Weiner Schnitzel Serves 4
4-6 (approx. 750g), thinly cut veal steaks
fresh ground pepper
juice of 1 lemon
plain flour
3 eggs, lightly beaten
dry breadcrumbs
1 tablespoon butter or margarine
3 tablespoons oil
1. Pound out veal steak with meat mallet or
rolling pin.
2. Sprinkle a little pepper over one side of each
steak. Sprinkle the other side with lemon
juice.
3. Coat veal steaks lightly in flour. Dip into egg
and then into breadcrumbs, pressing
breadcrumbs on firmly. Refrigerate for 1
hour.
4. Heat butter or margarine and oil in frypan on
setting 7. Cook veal quickly on both sides
until golden brown. Drain on absorbent
paper. Serve with a wedge of lemon juice.
Veal Paprika Serves 4
4-6 (approx. 750g) veal steaks
plain flour
2 tablespoons butter or margarine
1 medium onion, peeled and thinly sliced
1 clove garlic, peeled and finely chopped
2 teaspoons paprika
1 tablespoon plain flour, extra
1 beef stock cube dissolved in 1 cup water
1
1
/
2
tablespoons tomato paste
2 tablespoons sour cream
1. Coat veal steaks lightly in flour.
2. Heat butter or margarine in frypan on setting
5. Cook veal quickly on both sides until
lightly golden. Set aside.
3. Add onion and garlic, saute until tender.
4. Add paprika, extra flour. Gradually add
combined beef stock cube and water, stirring
constantly until mixture boils and thickens.
5. Reduce temperature to simmer. Stir through
tomato paste and return veal to the frypan.
Cover and simmer for 25-30 minutes.
Stir in sour cream just before serving.
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