Veal Pago Pago Recipe
Ingredients
| Beef broth | 10 1/2 Ounce | |
| 1 tbsp. diet margarine | ||
| Veal | 1 1/2 Pound, cut into cubes | |
| 2 cups juice-packed unsweetened pineapple tidbits, drained reserving juice | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1 Dash | |
| Celery | 1 Cup (16 tbs), sliced | |
| Cornstarch | 2 Tablespoon | |
| Soy sauce | 3 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Mushrooms | 1/2 Pound, sliced | |
Directions
MAKING
1) Chill the broth. Let the fat rise on top and when harden lift it away. Alternately skim off fat with a bulb-type baster.
2) In a nonstick skillet melt the margarine.
3) Brown veal on all sides.
4) Mix pineapple juice, onion, salt, and pepper.
5) Pour the broth over it.
6) Cover and simmer mixture for 50 minutes.
7) Add celery a simmer the mixture. Cook covered for 10 minutes till meat is tender.
8) In another bowl add cornstarch, soy sauce, and vinegar.
9) Pour it over hot mixture and cook till sauce is thick.
10) Add pineapple and mushrooms to the thickened mixture.
SERVING
11) Serve hot.
1) Chill the broth. Let the fat rise on top and when harden lift it away. Alternately skim off fat with a bulb-type baster.
2) In a nonstick skillet melt the margarine.
3) Brown veal on all sides.
4) Mix pineapple juice, onion, salt, and pepper.
5) Pour the broth over it.
6) Cover and simmer mixture for 50 minutes.
7) Add celery a simmer the mixture. Cook covered for 10 minutes till meat is tender.
8) In another bowl add cornstarch, soy sauce, and vinegar.
9) Pour it over hot mixture and cook till sauce is thick.
10) Add pineapple and mushrooms to the thickened mixture.
SERVING
11) Serve hot.
Chef
