Veal Wellington Recipe
Ingredients
| 800 g / 1 3/4 lb. pie veal, cut into chunks | ||
| Oil | 3 Tablespoon | |
| 38 g / 1 1/2 oz. butter | ||
| Onion | 1 Large, sliced | |
| Paprika | 1 1/2 Tablespoon | |
| Flour | 1 1/2 Tablespoon | |
| 375 ml / 3/4 pint chicken stock or stock made with a chicken stock cube | ||
| 100 ml / 4 fl. oz. white wine | ||
| Tomato puree | 1 Teaspoon | |
| 200 g / 8 oz. small button mushrooms | ||
| Double cream | 5 Tablespoon | |
| Chopped parsley to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Heat oil and butter in a saucepan. Fry the veal till it begins to change colour.
2) Shift the veal to absorbent paper towels to soak excess oil.
3) In the remaining oil, fry onion till soft.
4) Mix it with paprika and flour and stir for a minute.
5) Add the stock, wine, tomato puree and seasoning. Stir and boil.
6) Transfer veal to the pan. Cook covered on low heat for 50 minutes till meat is cooked.
7) Add mushrooms and cook further for 5 minutes.
8) Cool the mixture.
SERVING
9) Serve garnished with cream and parsley.
TIPS
Store the content in airtight container in refrigerator. To serve, transfer the contents to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3. for 40 minutes, stirring in between.
1) Heat oil and butter in a saucepan. Fry the veal till it begins to change colour.
2) Shift the veal to absorbent paper towels to soak excess oil.
3) In the remaining oil, fry onion till soft.
4) Mix it with paprika and flour and stir for a minute.
5) Add the stock, wine, tomato puree and seasoning. Stir and boil.
6) Transfer veal to the pan. Cook covered on low heat for 50 minutes till meat is cooked.
7) Add mushrooms and cook further for 5 minutes.
8) Cool the mixture.
SERVING
9) Serve garnished with cream and parsley.
TIPS
Store the content in airtight container in refrigerator. To serve, transfer the contents to a nonstick casserole and warm in oven at 170°C, 325°F, Gas Mark 3. for 40 minutes, stirring in between.
Chef
