Saturday,18 August, 2018
Current issue | Issue 1193, (17 - 23 April 2014)
Saturday,18 August, 2018
Issue 1193, (17 - 23 April 2014)

Ahram Weekly

Veal fillets in creamy sauce

Serves 4-6
1 kg veal fillets (round cut)
1 onion (thinly sliced in rings)
Juice of 2 lemons
1 tsp plain flour
1 tbsp Dijon mustard
300 ml pouring cream
2 tsp fresh chives (finely chopped)
2 tsp parsley leaves (finely chopped)
1 tbsp olive oil + 1 tbsp butter
Salt + pepper + dried thyme

Heat a large skillet on high. Add oil and butter. Add fillets in batches to slightly brown on both sides. Remove onto a plate and cover. Add onion slices. Stir until slightly caramelised. Season. Add flour and stir to combine. Add lemon juice, mustard, veal and boiling water just enough to cover contents. Bring to the boil. Cover and lower heat to low. Leave to cook until veal is done, adding hot water in small amounts, when needed. Stir in cream. Bring to the boil, then remove from heat and stir in chives and parsley. Serve with rice or buttered pasta with grated Parmesan.

add comment

  • follow us on