Veal Italian

Veal Italian
  • 500g veal steak
  • 2 tablespoons butter
  • 2 tablespoons extra butter
  • 2 onions
  • 2 shallots
  • 2 cloves garlic
  • 1½ tablespoon flour
  • 8 tablespoon mozzerella cheese
  • 2 chicken stock cubes
  • 1 teaspoon worcetershire sauce
  • ½ teaspoon paprika
  • 1 teaspoon sugar
  • ½ teaspoon basil
  • salt and pepper
  • 1 tablespoon chopped parsely
  1. Pound veal steak out thinly. Toss in flour seasoned with salt and pepper. Heat butter in pan cook veal on both sides until golden brown . Remove from pan drain well. In the saucepan heat extra butter, add peeled and chopped onions, chopped shallots and crushed garlic, saute until onions are tender. Add flour stir until golden brown. Remove from heat. Add undrained roughly cut tomatoes, crumbled stock cubes, sauce, paprika, sugar, basil, and salt and pepper. Return to heat stir until mixture boils and thikens. Reduce heat, cover and simmer 10 minutes, Pour over sauce. Place sliced mozzarella cheese on top, bake, uncovered, in moderate oven for 30 minutes.


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