Veal Chops Magyar Recipe
Ingredients
| Veal chops - 8 small, trimmed of fat | ||
| Flour - 3 x 15 ml spoons/3 tablespoons | ||
| Salt | To Taste | |
| Ground black pepper | 1 | |
| Butter | 25 Gram | |
| Onion | 1 | |
| Mushrooms | 175 Gram | |
| Paprika pepper - 1 x 15 ml spoon/1 tablespoon | ||
| Tomato puree - 3 x 15 ml spoons/3 tablespoons | ||
| Chicken stock | 300 Milliliter | |
| Juice - of 1 lemon | ||
| Single cream | 150 Milliliter (To finish:) | |
| Paprika pepper | 1 To taste (To finish:) | |
Directions
GETTING READY
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
2. To prepare the chops coat them in 2 x 15 ml spoons/2 tablespoons flour, seasoned with salt and pepper.
MAKING
3. In a flameproof casserole dish, melt the butter and fry the chops until browned on both sides.
4. Remove from the casserole add the onion and mushrooms and fry until soft.
5. Sprinkle in the paprika and remaining flour and cook for 1 minute, stirring constantly.
6. Stir in the tomato puree (paste), stock and lemon juice and bring to the boil.
7. Return the chops to the casserole, cover and cook in a preheated moderate oven for 1 hour or until the chops are tender.
8. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover, then wrap the casserole in a freezer bag or foil. Seal, label and freeze.
SERVING
9. To serve the frozen dish, reheat from frozen, covered, in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 hours or until heated through.
10. Pour over the cream and sprinkle with paprika just before serving.
1. Preheat the oven to 180°C/350°F or Gas Mark 4.
2. To prepare the chops coat them in 2 x 15 ml spoons/2 tablespoons flour, seasoned with salt and pepper.
MAKING
3. In a flameproof casserole dish, melt the butter and fry the chops until browned on both sides.
4. Remove from the casserole add the onion and mushrooms and fry until soft.
5. Sprinkle in the paprika and remaining flour and cook for 1 minute, stirring constantly.
6. Stir in the tomato puree (paste), stock and lemon juice and bring to the boil.
7. Return the chops to the casserole, cover and cook in a preheated moderate oven for 1 hour or until the chops are tender.
8. If you wish to freeze the dish, do so at this stage. Cool quickly and leave in the casserole or transfer to a rigid container. Cover, then wrap the casserole in a freezer bag or foil. Seal, label and freeze.
SERVING
9. To serve the frozen dish, reheat from frozen, covered, in a preheated moderate oven (180°C/350°F or Gas Mark 4) for 1 1/2 hours or until heated through.
10. Pour over the cream and sprinkle with paprika just before serving.
Chef
