Remember do not over cook the veal this is not a stew .
Heat 1 tbs of rice bran oil in a large open pan over a medium heat .
Cook 750gm of diced veal for 5 minutes , keep moving the veal to seal all sides .
Add1 peeled and finely sliced onion ,continue cooking for 3 minutes .
Stir in 1dsp of minced garlic , 1 dsp of ground paprika , stir through .
Now add 1cup of chicken stock , 1 tbs of Dijon mustard , 1 tbs of tomato paste and 250gm of fresh butter mushrooms .
Bring this mix slowly to the boil , then simmer for 10 minutes .
Now stir through 3/4 cup of sour cream and 2 tbs of sliced fresh chives .
Serve with pasta noodles or herbed new potatoes and a simple green salad .
Heat 1 tbs of rice bran oil in a large open pan over a medium heat .
Cook 750gm of diced veal for 5 minutes , keep moving the veal to seal all sides .
Add1 peeled and finely sliced onion ,continue cooking for 3 minutes .
Stir in 1dsp of minced garlic , 1 dsp of ground paprika , stir through .
Now add 1cup of chicken stock , 1 tbs of Dijon mustard , 1 tbs of tomato paste and 250gm of fresh butter mushrooms .
Bring this mix slowly to the boil , then simmer for 10 minutes .
Now stir through 3/4 cup of sour cream and 2 tbs of sliced fresh chives .
Serve with pasta noodles or herbed new potatoes and a simple green salad .
No comments:
Post a Comment