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Veal Paprika Serves 4
4-6 (approx. 750g) veal steaks
plain flour
2 tablespoons (40g) butter or margarine
1 medium onion, thinly sliced
1 clove garlic, finely chopped
2 teaspoons paprika
1 tablespoon plain flour, extra
1 cup beef stock
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, sauté until tender.
4. Add paprika and extra flour. Gradually
add beef stock, 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.
Lamb
Rack of Lamb with Mustard Crust Serves 4
4 racks of lamb with 3 chops in each,
trimmed of excess fat
2 tablespoons oil
2 tablespoons French mustard
1 clove garlic, finely chopped
1 tablespoon fruit chutney
2 teaspoons green peppercorns, crushed
1 cup fresh breadcrumbs
2 tablespoons chopped parsley
1. Heat oil in frypan on setting 6. Place
lamb racks into frypan and brown on all
sides. Reduce temperature to setting 5.
Cover and bake, allowing 25 minutes per
500g.
2. When half way through cooking, remove
lamb from frypan. Combine mustard,
garlic, fruit chutney, crushed green
peppercorns and breadcrumbs. Spread
mixture over back of lamb and coat with
chopped parsley.
3. Return to the frypan and bake for
remaining cooking time or desired
amount (to suit your individual taste).
Frypan Recipes continued