Veal Continental Recipe
Summary
Preparation Time35 MinCooking Time1 Hr 10 Min
Ready In1 Hr 45 MinDifficulty LevelEasy
Health IndexHealthyServings3
Interest GroupEveryday
Ingredients
| Boneless Veal Rump- 1 1/2 pounds, cut into 1 to 1 1/2 inch pieces | ||
| Salt | 1 Teaspoon | |
| Onion powder | 1 Teaspoon | |
| Soy sauce | 1/3 Cup (16 tbs) | |
| Powdered ginger | 4 , preserved | |
| Artificial sweetener | 2 Teaspoon | |
| Anise Seeds- 1 teaspoon | ||
| Chicken Bouillon- 1/2 cup | ||
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) Place the veal in a glass bowl.
3) Dredge salt and onion powder over the veal.
4) In a bowl, mix together soy sauce, ginger, sweetener and anise seeds.
5) Slowly stream the ginger mixture over the meat.
6) Allow the meat to marinate for 1/2 hour.
MAKING
7) Pour off the marinade and reserve.
8) In a non-stick pan, sauté the meats on all sides over high heat until well browned.
9) Remove the meat off the pan and place it in baking dish.
10) Pour the reserved marinade over the meat and add the bouillon.
11) Cover the baking dish with the foil and bake for 1 hour.
12) Check for the liquid while baking, if its dry add more bouillon or uncover the foil if to much marinade.
SERVING
13) Serve hot garnished with parsley if desired.
1) Preheat the oven to 325°F.
2) Place the veal in a glass bowl.
3) Dredge salt and onion powder over the veal.
4) In a bowl, mix together soy sauce, ginger, sweetener and anise seeds.
5) Slowly stream the ginger mixture over the meat.
6) Allow the meat to marinate for 1/2 hour.
MAKING
7) Pour off the marinade and reserve.
8) In a non-stick pan, sauté the meats on all sides over high heat until well browned.
9) Remove the meat off the pan and place it in baking dish.
10) Pour the reserved marinade over the meat and add the bouillon.
11) Cover the baking dish with the foil and bake for 1 hour.
12) Check for the liquid while baking, if its dry add more bouillon or uncover the foil if to much marinade.
SERVING
13) Serve hot garnished with parsley if desired.
Chef
