Braised Veal Recipe
Ingredients
| Onions | 2 Large | |
| Oil | 5 Tablespoon | |
| Salt | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Pinch marjoram | ||
| Paprika pepper | 2 Teaspoon | |
| 1 (2-3 lb) boned and rolled shoulder of veal | ||
| 1 1/4 cups stock or water | ||
| Tomato Paste | 3 Tablespoon | |
| All purpose flour | 1 1/2 Tablespoon | |
Directions
Peel and chop the onions.
Heat the oil in a flameproof casserole.
Add the onion and fry for 5 minutes.
Stir in the salt, pepper, marjoram and paprika.
Lay the veal on the onion and pour in half the stock or water.
Cover and braise in a moderate oven (350° F) for 1 1/4-1 1/2 hours, or until the veal is tender.
Mix together the tomato paste, flour and remaining stock or water in a saucepan.
Transfer the veal to a carving board.
Cut into slices and arrange on a bed of freshly cooked mixed vegetables.
Keep warm.
Blend the onion mixture in a blender and add to the saucepan.
Bring to the boil and simmer until the sauce thickens, stirring all the time.
Pour into a warmed sauceboat and serve with the meat.
Accompany with boiled potatoes.
Heat the oil in a flameproof casserole.
Add the onion and fry for 5 minutes.
Stir in the salt, pepper, marjoram and paprika.
Lay the veal on the onion and pour in half the stock or water.
Cover and braise in a moderate oven (350° F) for 1 1/4-1 1/2 hours, or until the veal is tender.
Mix together the tomato paste, flour and remaining stock or water in a saucepan.
Transfer the veal to a carving board.
Cut into slices and arrange on a bed of freshly cooked mixed vegetables.
Keep warm.
Blend the onion mixture in a blender and add to the saucepan.
Bring to the boil and simmer until the sauce thickens, stirring all the time.
Pour into a warmed sauceboat and serve with the meat.
Accompany with boiled potatoes.
Chef
