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Braised Veal with Herbs HT MC 140mins Serves 4 Hot Veal Beef Alcohol Main Course EgglessIngredients 1.2kg/2-˝lb Boned and rolled Shoulder of Veal 25g/1oz Butter 1 tbsp Oil 2 Onions, sliced 2 carrots, sliced 3 Sprigs Parsley 3 Sprigs Lovage 150ml/5fl.oz. Dry White Wine 150ml/5fl.oz. Veal or Chicken Stock Salt and Black Pepper 1 teasp Flour 4 tbsp Sour Cream 1 teasp Lemon Juice 1 tbsp Fresh Chervil, chopped
Instructions 1. Choose a saucepan that fits the veal closely. Melt the butter and the oil in the pan and brown the meat on all sides.
2. Lift out the meat and put the onions and carrots in the pan. Stir for 5 to 6 minutes, until lightly coloured, then replace the meat, lay the parsley around it and cover with the heated wine and stock. Sprinkle with salt and black pepper, cover the pan and simmer gently for 1-1/2 hours, or until the meat is tender.
3. Open the pan several times during the cooking to baste the meat, and turn it from side to side. When cooked, lift out the veal and keep warm. Skim the fat from the surface of the cooled cooking liquid and put it in a blender with the braised vegetables, discarding the herbs or pass through a sieve.
4. Place the puree to a clean pan and reheat. Stir the flour into the sour cream in a bowl. When the sauce boils, pour it slowly on to the sour cream and stir until smooth. Return to the pan and stir over a low heat until slightly thickened. Add a squeeze of lemon juice, to taste, and more salt and pepper as needed, then stir in the chopped chervil.
5. To serve - carve the meat in thin slices, lay on a warmed platter and pour the sauce over.
More Beef/Veal Recipes | General Beef Prep & Cooking Times | Beef Cuts
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