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Skillet Recipes continued
17
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
1½ tablespoons tomato paste
2 tablespoons sour cream
1. Coat veal steaks lightly in flour.
2. Heat butter or margarine in skillet 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 skillet. Cover and simmer for 25-30
minutes. Stir in sour cream just before
serving.
Baked Spring Lamb Roll Serves 4
1 onion, finely chopped
2 cups fresh breadcrumbs
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 egg, lightly beaten
freshly ground pepper to taste
1kg loin of lamb, boned
plain flour
1 egg extra, lightly beaten with
2 tablespoons milk
1 cup dry breadcrumbs
2 tablespoons oil
1. Combine onion, fresh breadcrumbs, mint,
parsley, egg and fresh ground pepper.
2. Spread mixture onto lamb and roll up.
Secure with string.
3. Roll in flour, egg and milk then
breadcrumbs.
4. Heat oil in skillet on setting 7. Brown
roll on all sides. Reduce heat to setting
5 and cook for approximately 1 hour
or desired amount (to suit your
individual taste).