Veal And Potatoes Vinaigrette Recipe
Ingredients
| Nonstick spray coating | ||
| Potatoes | 3 Medium, thinly sliced | |
| Onion | 1 Small, thinly sliced | |
| 1 pound boneless veal leg round steak, cut 1/2 inch thick | ||
| Cooking oil | 1 Tablespoon | |
| 1 tablespoon vinegar or lemon juice | ||
| Honey | 1 Teaspoon | |
| Cornstarch | 1 Teaspoon | |
| 1/2 teaspoon instant heef or chicken bouillon granules | ||
| Dried thyme | 1/4 Teaspoon, crushed | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Tomato wedges | ||
Directions
Spray a large skillet with nonstick spray coating.
Preheat skillet over medium heat.
Add potatoes and onion, spreading evenly.
Add 1 cup water.
Bring to boiling; reduce heat.
Cover and cook for 15 minutes or till vegetables are tender.
Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula.
Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces.
Pound each piece to 1/4 inch thickness.
Add oil to skillet.
Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender.
Remove veal from skillet; arrange atop vegetables.
In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and % cup water.
Stir into skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables.
Preheat skillet over medium heat.
Add potatoes and onion, spreading evenly.
Add 1 cup water.
Bring to boiling; reduce heat.
Cover and cook for 15 minutes or till vegetables are tender.
Uncover and cook 3 to 5 minutes more or till lightly browned, turning occasionally with spatula.
Transfer vegetables to a serving platter; keep warm.
Meanwhile, cut veal into 8 pieces.
Pound each piece to 1/4 inch thickness.
Add oil to skillet.
Cook veal, half at a time, in hot oil over medium high heat about 1 minute per side or till tender.
Remove veal from skillet; arrange atop vegetables.
In a mixing bowl stir together vinegar, honey, cornstarch, bouillon granules, thyme, salt, pepper, and % cup water.
Stir into skillet.
Cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Pour vinegar mixture over meat and vegetables.
Chef
