Stewed Veal Steaks RecipeOrigin: Britain Period: Traditional |
Ingredients
4 veal steaks (about 150g apiece) 
Stewed Veal Steaks Preparation:Method:Combine the oil, vinegar, sliced onion, peppercorns, lemon zest, herbs and garlic in a shallow dish. Stir to combine then add the veal steaks and turn a few times to coat well. Transfer to the refrigerator and allow to marinate all day, turning a few times to ensure even penetration into the meat. When ready to cook remove the steaks and pat dry. Melt the butter in a pan and use to fry the meat lightly on both sides until just coloured. Strain the marinade liquid (discard the herbs and spices) and add to the pan along with the stock. Bring the mixture to a simmer then cook gently for 40 minutes, or until the meat is cooked through. Set the steaks aside to keep warm at this point. Form a slurry from the water and cornflour and whisk into the pan juices. Ensure the mixture is thoroughly combined then bring to a simmer and cook until thickened. Arrange the meat on plates, pour the thickened sauce over the top and serve. |
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