Veal with Tarragon Recipe
Ingredients
| 2 lb shoulder veal | ||
| Oil | 4 Tablespoon | |
| Flour | 3 Tablespoon | |
| Dry white wine | 3/4 Cup (16 tbs) | |
| Mushrooms | 1 Cup (16 tbs), sliced | |
| Dried tarragon | 2 Tablespoon | |
| 1 onion, peeled and chopped | ||
| Egg yolks | 2 | |
| Sour cream | 1/2 Cup (16 tbs) | |
| 2 tablespoons tarragon vinegar | ||
| Chopped parsley | ||
Directions
GETTING READY
1) Preheat oven to temperature of 275 degrees.
2) Cut the meat neatly into cubes measuring abut 1-inch each.
MAKING
3) In a heavy skillet, brown the pieces of meat in oil, a few pieces at a time. Move the browned pieces to a plate.
4) In the oil left behind in the skillet, stir the flour and when absorbed, put the meat back into the skillet. Add in the seasoning, tarragon, onion, wine and 3/4 cup water.
5) Saute the mushrooms in a little butter and add to the mixture in the skillet. Stir till the mixture starts to bubble and then move it to a casserole.
6) Cover the casserole and cook it for about 1 3/4 to 2 hours.
7) Mix together the cream and egg yolk and stir into the casserole, add the vinegr cook for about 5-10 more minutes without placing the lid back on.
SERVING
8) Serve hot after sprinkling parsley all over the preparation.
1) Preheat oven to temperature of 275 degrees.
2) Cut the meat neatly into cubes measuring abut 1-inch each.
MAKING
3) In a heavy skillet, brown the pieces of meat in oil, a few pieces at a time. Move the browned pieces to a plate.
4) In the oil left behind in the skillet, stir the flour and when absorbed, put the meat back into the skillet. Add in the seasoning, tarragon, onion, wine and 3/4 cup water.
5) Saute the mushrooms in a little butter and add to the mixture in the skillet. Stir till the mixture starts to bubble and then move it to a casserole.
6) Cover the casserole and cook it for about 1 3/4 to 2 hours.
7) Mix together the cream and egg yolk and stir into the casserole, add the vinegr cook for about 5-10 more minutes without placing the lid back on.
SERVING
8) Serve hot after sprinkling parsley all over the preparation.
Chef
