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Al-Ahram Weekly 18 - 24 November 1999 Issue No. 456 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 18 - 24 November 1999 Issue No. 456
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Special Profile Travel Living Sports People Time Out Chronicles Cartoons Letters Veal cutlets in mushroom sauce
By Moushira Abdel-Malek
Ingredients:
1/2 kg boneless veal cubes
1/2 kg fresh button mushrooms (thinly sliced)
1 large onion (chopped) + 1 onion whole (extra)
1 tsp crushed garlic
2 medium carrots (diced)
2 tbs white flour
1/2 cup chopped parsley leaves
3-4 cups veal stock
2 cardamom pods + 2 bay leaves
vegetable oil + butter
salt + pepper + allspice
Method:
Boil the veal until cooked with the extra whole onion, the cardamom pods and the bay leaves, after removing the froth. Season with salt and pepper and leave aside. In another cooking pan, heat some vegetable oil and a piece of butter. Add the chopped onion. Stir until yellowish. Add the garlic then the carrots. Stir for one minute then add the mushrooms. Stir for a few minutes then add the flour and lower the heat. Stir to combine then add the stock gradually while stirring to form a rather thick sauce. Season with spices. Bring to the boil while stirring continuously. Add the veal cutlets. Cover and leave to cook together for 10 minutes only. Remove from heat and add the parsley. Serve with rice, sautéed string green beans and a green salad.
