25 - 31 July 2002 Issue No. 596 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Veal in Mustard and Cream Sauce

By Moushira Abdel-Malek

---

Ingredients:

1 kg veal cubes
1 cup of each: green, yellow and red bell pepper (chopped in strips)
2 cups sour cream or plain cream
2 tbsp Dijon mustard
Salt + pepper + sweet paprika + hot chilli (optional)
Butter + oil

Method:

Heat a mixture of oil and butter in a large cooking pan, enough to slightly brown the veal cubes. Remove with a slotted spatula. Add the bell pepper and stir in same pan for one minute. Return veal cubes. Add seasoning and mustard. Stir all ingredients gently to mix. Cover and leave to cook over low heat in its own juices, until veal is tender. Add a small quantity of hot water if necessary. Add cream, stirring it gently until it is just about to come to the boil. Remove and serve with rice.

Send a letter to the Editor Recommend this page

Egypt | Region | International | Interview | Economy | Opinion | Letters Culture | Living | Heritage | Sports | Profile | People | Time Out | Chronicles | Cartoons | Crossword

ARCHIVES Letter from the Editor Editorial Board Subscription Advertise!

WEEKLY ONLINE: www.ahram.org.eg/weekly Updated every Saturday at 11.00 GMT, 2pm local time weeklyweb@ahram.org.eg

Al-Ahram Organisation