Cashew Veal Recipe
Ingredients
| Cashews | 1 1/2 Cup (16 tbs) | |
| Butter | 1/4 Cup (16 tbs) | |
| 3 pounds veal steak, sliced 1/2 inch thick | ||
| Flour | ||
| Onions | 2 Medium, finely chopped | |
| Garlic | 2 Clove (5gm), mashed | |
| Dry mustard | 1/2 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| Worcestershire | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a large frying pan, saute cashews in melted butter for about 3 minutes; remove cashews.
Cut veal into 1 1/2 inch squares.
Season with salt and pepper; dust lightly with flour.
Brown in butter that remains in frying pan.
When meat is almost brown, add onions, garlic, and mustard.
When meat browns and onions are soft, add boiling water and Worcestershire.
Cover and cook over low heat about 1 1/2 hours or until veal is tender.
About 5 minutes before removing from heat, add nut meats.
Cut veal into 1 1/2 inch squares.
Season with salt and pepper; dust lightly with flour.
Brown in butter that remains in frying pan.
When meat is almost brown, add onions, garlic, and mustard.
When meat browns and onions are soft, add boiling water and Worcestershire.
Cover and cook over low heat about 1 1/2 hours or until veal is tender.
About 5 minutes before removing from heat, add nut meats.
Chef
