Sweet And Sour Veal Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Stewing veal steak1 Pound (1/2-Inch Thick)
 Sliced celery1⁄2 Cup (8 tbs)
 Green capsicum1
 Oil2 Tablespoon
 Canned pineapple pieces1 Pound (1 Can)
 Ground ginger1⁄2 Teaspoon
 Vinegar1 1⁄2 Tablespoon
 Dry sherry1 1⁄2 Tablespoon
 Sugar1 1⁄2 Tablespoon
 Soy sauce2 Tablespoon
 Cornflour1 1⁄2 Tablespoon
 Salt To Taste
 Pepper To Taste


Cut veal into strips 1/4-inch wide by 1 1/2-inches long.
Cut onion in half and slice lengthways.
Slice carrot thinly, using a vegetable parer.
Slice celery into 1/4-inch slices, diagonally.
Cut capsicum into 1-inch long strips.
Heat oil in a heavy pan and brown veal strips quickly over a high heat until sealed.
Set aside and keep warm.
Add more oil to pan if necessary and over lower heat, saute prepared vegetables for 10 minutes.
Add drained pineapple pieces, ginger, vinegar, sherry, sugar, soy sauce and 1/2 cup pineapple liquid.
Cook a further 10 minutes.
Mix cornflour smoothly with remaining pineapple liquid, stir into sauce and bring to the boil to thicken the sauce.
Add veal pieces, season to taste with salt and pepper and heat gently—do not boil.
Serve hot.