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Sunday September 5, 2010. |
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Veal Provencale (Serves 6)
Ingredients:
2 lbs. veal from leg or shoulder
3 tablespoon butter
1 clove garlic, crushed
2 tablespoons flour
2 tablespoons lemon juice
1/4 teaspoon thyme or tarragon
1 teaspoon tomato paste
1 cup consommé
1 cup sour cream
4 tomatoes peeled and chopped
Salt and pepper to taste
1 tablespoon chopped chives or green onions
1 cup uncooked Dainty Rice
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Cooking
Instructions:
1) Cut the meat in large 1-inch squares. Heat 2 tablespoons of the
butter to a nutty color in frying pan. Sear the meat in it, over
high heat. Remove the meat from the pan, set aside.
2) To the fat remaining in the pan, add the other tablespoon of butter.
Add the garlic, stir a few seconds. Remove from heat, add the flour,
tomato paste, lemon juice, thyme or tarragon. Stir until well blended.
Add the consommé, sour cream, and beat together until well mixed.
3) Return the veal to the sauce. Add the tomatoes. Salt and pepper to
taste. Cover and simmer until the meat is tender, about 45 to 55
minutes, stirring occasionally.
4) Cook the rice accordingly to directions on package. Season to taste.
Line a shallow buttered casserole with the cooked rice, sides and
bottom. Sprinkle the rice with the minced chives or shallots. Pour
the hot veal sauce in to it.
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