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Veal Madeleine Recipe
|Flour||1⁄4 Cup (4 tbs)|
|Veal steak||2 Pound|
|Cooking oil||2 Tablespoon|
|Chicken bouillon cube||1|
|Boiling water||1 Cup (16 tbs)|
|Poppy seed noodles||1 Pound|
|Commercial sour cream||1 Cup (16 tbs)|
|Dry sherry||2 Tablespoon|
Serving size: Complete recipe
Calories 3351 Calories from Fat 1622
% Daily Value*
Total Fat 182 g280.7%
Saturated Fat 74.4 g371.9%
Trans Fat 0 g
Cholesterol 928 mg
Sodium 4759.2 mg198.3%
Total Carbohydrates 210 g70.2%
Dietary Fiber 24.4 g97.6%
Sugars 49.7 g
Protein 218 g436.3%
Vitamin A 201.7% Vitamin C 98.5%
Calcium 59.8% Iron 82.1%
*Based on a 2000 Calorie diet
Cut veal steak into 4 serving-size pieces.
Dip in flour mixture to coat both sides.
Heat oil in large heavy skillet.
Add onions and cook gently, stirring, until transparent.
Lift onions out with a slotted spoon and set aside.
Add butter to pan.
Add veal pieces and brown well on both sides.
Sprinkle any flour left from coating meat into fat in pan and stir to blend.
Spoon onions over meat.
Remove pan from heat.
Dissolve bouillon cube in boiling water and add mixture to skillet, all at once, stirring to blend.
Return to moderate heat, bring to a boil.
Turn down heat, cover tightly and simmer until veal is very tender, about 1 hour.
Put Poppy Seed Noodles on a hot platter.
Top with pieces of veal.
Stir sour cream, sherry and oregano into gravy in pan, heat and pour over meat and noodles.