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Al-Ahram Weekly 25 - 31 May 2000 Issue No. 483 
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Published in Cairo by AL-AHRAM established in 1875 |
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Al-Ahram Weekly 25 - 31 May 2000 Issue No. 483
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| Published in Cairo by AL-AHRAM established in 1875 |
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Egypt Region International Economy Opinion Culture Focus Features Travel Living Sports Profile People Time Out Chronicles Cartoons Letters Veal medallions in tomato sauce
By Moushira Abdel-Malek
Ingredients:
1kg veal medallions or steaks (8-10 pieces)
1 large onion (finely chopped)
1tsp crushed garlic
1/2kg fresh finely chopped tomatoes
1tbsp tomato paste
8-10 pitted green olives
1/4 cup dry white wine
1tbsp soy sauce
1tsp cornflour
1tbsp ground dried basil
salt + pepper
oilMethod:
Heat oil in a frying pan. Add veal in single layer. Cook over medium heat to brown on both sides. In remaining oil, add onion and garlic. Stir until tender. Add tomatoes, paste, wine, soy sauce, salt and pepper. Bring to the boil, stirring occasionally. Reduce heat and simmer uncovered until sauce is reduced. Blend cornflour with some cold water. Stir into tomato sauce. Stir over medium heat until sauce boils and thickens. Stir in basil and olives just before removing from heat. Gently stir in the veal away from heat. Serve mixed in sauce with boiled butter pasta.
