| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Jewish |
|
1 |
servings |
INGREDIENTS
| 1 |
lb |
Veal stew |
|
|
Salt |
|
|
Pepper |
|
|
Flour |
| 3 |
tb |
Olive oil |
| 2 |
c |
Chicken broth |
| 1/4 |
c |
White wine |
| 1/2 |
|
Lemon ; juice of |
| 2 |
tb |
Capers |
| 2 |
tb |
Caper juice |
INSTRUCTIONS
Remove fat from stew. Slice into thin pieces. Put enough flour into a
container to dredge the veal. Add salt (I don't use salt) and pepper.
Dredge the veal in the flour/pepper mixture. Meanwhile heat pan, add olive
oil. Add veal and brown on both sides. Saute until just done. Remove from
pan and put into covered bowl to keep warm. ** Add to juices in pan -
chicken broth and white wine. Boil down to about 1/2 cup. Add lemon juice
and juice of capers. Simmer just a few seconds. Add capers and meat. Simmer
just enough to allow sauce to penetrate the veal. Serve over rice, if you
wish.
** I saute the veal in batches because I usually double or triple this
recipe each time I make it.
Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Jan 28, 1999,
converted by MM_Buster v2.0l.
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