Veal Bohemian Style Recipe
Ingredients
| Veal Cutlets- 1 pound, cut into 1 inch cubes | ||
| Salt | 1 To taste | |
| Black pepper | 1 To taste | |
| Paprika | 1 Teaspoon | |
| Tomato juice | 1/4 Cup (16 tbs) | |
| Chicken or Veal Stock- 1/4 cup | ||
| Frozen peas | 8 Ounce | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| Celery salt | 1/4 Teaspoon | |
| Dried sage | 1 Pinch | |
| Basil | 1 Pinch | |
| Thyme | 1 Pinch | |
| Cayenne- to taste | ||
Directions
MAKING
1) In a non-stick pan, mix together veal, salt, pepper and paprika.
2) Stir and cook on medium heat for 10 minutes until brown well.
3) Simmer and stir in tomato juice, stock, peas, mushrooms, celery salt, sage, herbs and cayenne.
FINALIZING
4) Put the lid on and simmer for 10 minutes.
5) Uncover and cook for 10 to 15 minutes or until meat is tender, stirring occasionally.
SERVING
6) Serve hot garnished with parsley if desired.
1) In a non-stick pan, mix together veal, salt, pepper and paprika.
2) Stir and cook on medium heat for 10 minutes until brown well.
3) Simmer and stir in tomato juice, stock, peas, mushrooms, celery salt, sage, herbs and cayenne.
FINALIZING
4) Put the lid on and simmer for 10 minutes.
5) Uncover and cook for 10 to 15 minutes or until meat is tender, stirring occasionally.
SERVING
6) Serve hot garnished with parsley if desired.
Chef
