Skillet Veal Loaf Firenze Recipe
Ingredients
| Ground veal | 1 Pound | |
| Ham | 1/4 Pound | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Eggs | 3 , beaten | |
| Flour | 2 Tablespoon | |
| Onion | 1 Medium, finley chopped | |
| Carrot | 1 Medium, finely chopped | |
| Stalk celery | 1 , finely chopped | |
| Parsley | 2 Tablespoon, finely chopped | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| Vegetable bouillon | 1 Cup (16 tbs) |
Directions
Have meat dealer grind veal and ham together three times.
Add salt, pepper, cinnamon, and lemon peel to beaten eggs; blend well.
Lightly mix in meat.
Turn onto waxed paper or aluminum foil and gently shape into a large patty.
Coat with flour; set aside.
Add the onion, carrot, celery, and parsley to hot oil and butter in a 10-inch skillet.
Cook about 5 minutes, stirring occasionally.
Add meat and brown on both sides.
When meat is browned, add about 1/2 of the vegetable broth to the skillet.
Cover and simmer about 25 minutes, or until meat is cooked.
If necessary, add a little more hot broth to keep meat from sticking.
Place meat on a hot platter; keep hot.
Add remaining broth to skillet; force the mixture through a coarse sieve, or puree in an electric blender.
Heat the sauce; pour some over meat loaf and serve the remaining sauce in a gravy boat.
Add salt, pepper, cinnamon, and lemon peel to beaten eggs; blend well.
Lightly mix in meat.
Turn onto waxed paper or aluminum foil and gently shape into a large patty.
Coat with flour; set aside.
Add the onion, carrot, celery, and parsley to hot oil and butter in a 10-inch skillet.
Cook about 5 minutes, stirring occasionally.
Add meat and brown on both sides.
When meat is browned, add about 1/2 of the vegetable broth to the skillet.
Cover and simmer about 25 minutes, or until meat is cooked.
If necessary, add a little more hot broth to keep meat from sticking.
Place meat on a hot platter; keep hot.
Add remaining broth to skillet; force the mixture through a coarse sieve, or puree in an electric blender.
Heat the sauce; pour some over meat loaf and serve the remaining sauce in a gravy boat.
Chef
