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Ternera A La Condesita Recipe
|Thin veal slices||24 Ounce|
|Garlic||6 Clove (30 gm)|
|Peeled toasted almonds||2 Dozen|
|Meat stock/Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Tablespoon|
|Olive oil||3 Tablespoon (for marinade)|
|Olive oil||4 Tablespoon (for frying)|
|Flour||3⁄4 Cup (12 tbs) (For dusting)|
Calories 561 Calories from Fat 384
% Daily Value*
Total Fat 43 g66.5%
Saturated Fat 10.6 g53.2%
Trans Fat 0 g
Cholesterol 187.9 mg
Sodium 513.7 mg21.4%
Total Carbohydrates 5 g1.8%
Dietary Fiber 0.17 g0.69%
Sugars 0.7 g
Protein 35 g70.7%
Vitamin A 1.2% Vitamin C 5.3%
Calcium 5.8% Iron 4.2%
*Based on a 2000 Calorie diet
Trim off all fat and put meat to soak in marinade of lemon juice and 3 tb olive oil while you prepare sauce.
For sauce, crush almonds in mortar with a little of the sherry.
Toast garlic cloves unpeeled over gas flame until outside is blackened, then peel and fry in 1 tb olive oil.
(If you have no flame, roast garlic cloves in oven until soft.) Reserve the olive oil for frying meat; add fried garlic to almonds.
Crush garlic to a paste; mix in remaining sherry and 1 1/4 cups stock or beef bouillon.
Season to taste with salt and pepper.
Before frying veal slices, wipe them and dip first in beaten egg, then in flour.
Add 3 tb olive oil to.
that used for frying garlic and heat it until it will sear the meat instantly.
Fry veal slices, two or three at a time, putting them in an earthenware or heavy-bottomed casserole when well browned on both sides.
When all meat is browned, pour sauce over it, bring it to a boil, and let it simmer for 10 minutes or until sauce thickens a little.
Add a little meat stock or beef bouillon to thin or augment sauce if necessary.
Ternera a la Condesita is excellent served surrounded by small slices of bread fried in olive oil which each person can put under his meat and saiice when serving himself.
note: The garlic in this dish will go undetected by many because the manner in which it is precooked removes its.
pronounced taste while permitting it to enrich the sauce.