Jaszbereny Prime Veal Recipe
Now you can make great Jaszbereny Prime Veal by following this recipe. It is an ideal Main Dish. Stop thinking! Try this Jaszbereny Prime Veal recipe immediately.
Summary
Ingredients
1 lb. veal bones
2 lb. veal fillets
3 oz. bacon
5 oz. large champignon mushrooms
1 3/4 lb. potatoes
Red paprika
1 oz. flour
7 oz. rice
7 oz. green peas
1 1/2 gill sour cream
3 green paprikas
1/2 lb. lard
5 oz. onions
Salt
Pepper
Marjoram
Directions
Wash the bones and veal well and dry with a cloth.
Chop the veal bones with a meat chopper, then add the sinews and membranes off the meat.
Cut five equal slices from the veal and lard with bacon.
Heat 1 1/2 oz. lard in a small casserole and add the rest of the bacon.
When it is hot, add the bones and roast in a hot oven, stirring occasionally.
When it is half cooked, add chopped onion and continue roasting.
When that is cooked too, add a dessert spoonful of flour and when it is lightly fried, put all into casserole, sprinkle with red paprika and dilute with about 3/4 pt. water.
Salt and cook slowly under cover.
Chop the cleaned and washed mushrooms into strips, cook in hot lard in a pan, stirring constantly, salt and season with pepper and marjoram.
Put the green peas into salted boiling water, cook until tender, strain and add a little lard.
Peel the potatoes, cut into cubes and allow to stand in cold water.
Drain the cleaned and washed rice.
Remove the pith from the washed green paprikas and cut into rounds.
Put the pith and the tops of the paprikas into the sauce.
The paprika slices are fried in some lard.
Fry the rice in an ounce of hot lard in a small pan, then dilute with 3/4 pt. of warm water, salt, add a pinch of marjoram and cook until tender, under cover.
When it is ready, mix with green peas and green paprika and keep warm.
After boiling for about 1 1/2 hrs., strain the paprika sauce, put into a suitable pan together with the mushrooms and continue cooking; 25 to 30 mins. before serving, put about 2 oz. lard in a fireproof dish and warm in the oven, and then add the potatoes and roast in a hot oven.
Add salt when half roasted and continue cooking until ready.
In the meantime heat remaining lard in a pan, and put in the salted slices of veal, lightly dusted with flour.
Then cook over a steady flame until they are browned on both sides.
Grease a suitable mould with lard, put the rice in it and press well down.
Add to the mushroom stock the fat which remains from cooking the veal, together with the sour cream.
Boil the sauce for another 10 mins.
When serving, put the rice at one end of a long oval shaped meat dish which has been warmed, and at the other end heap up the potatoes.
Put the slices of meat in the middle and pour the hot sauce over it.
Chop the veal bones with a meat chopper, then add the sinews and membranes off the meat.
Cut five equal slices from the veal and lard with bacon.
Heat 1 1/2 oz. lard in a small casserole and add the rest of the bacon.
When it is hot, add the bones and roast in a hot oven, stirring occasionally.
When it is half cooked, add chopped onion and continue roasting.
When that is cooked too, add a dessert spoonful of flour and when it is lightly fried, put all into casserole, sprinkle with red paprika and dilute with about 3/4 pt. water.
Salt and cook slowly under cover.
Chop the cleaned and washed mushrooms into strips, cook in hot lard in a pan, stirring constantly, salt and season with pepper and marjoram.
Put the green peas into salted boiling water, cook until tender, strain and add a little lard.
Peel the potatoes, cut into cubes and allow to stand in cold water.
Drain the cleaned and washed rice.
Remove the pith from the washed green paprikas and cut into rounds.
Put the pith and the tops of the paprikas into the sauce.
The paprika slices are fried in some lard.
Fry the rice in an ounce of hot lard in a small pan, then dilute with 3/4 pt. of warm water, salt, add a pinch of marjoram and cook until tender, under cover.
When it is ready, mix with green peas and green paprika and keep warm.
After boiling for about 1 1/2 hrs., strain the paprika sauce, put into a suitable pan together with the mushrooms and continue cooking; 25 to 30 mins. before serving, put about 2 oz. lard in a fireproof dish and warm in the oven, and then add the potatoes and roast in a hot oven.
Add salt when half roasted and continue cooking until ready.
In the meantime heat remaining lard in a pan, and put in the salted slices of veal, lightly dusted with flour.
Then cook over a steady flame until they are browned on both sides.
Grease a suitable mould with lard, put the rice in it and press well down.
Add to the mushroom stock the fat which remains from cooking the veal, together with the sour cream.
Boil the sauce for another 10 mins.
When serving, put the rice at one end of a long oval shaped meat dish which has been warmed, and at the other end heap up the potatoes.
Put the slices of meat in the middle and pour the hot sauce over it.
