Esterhazy Veal

Esterhazy Veal
Preparation15 min.
Cook65 min.
Тotal80 min.
"A magnificent recipe for any taste. Made in an old-fashioned, unique way. The perfect idea for lunch or dinner"


  • veal - 2 lb (1 kg) boneless
  • potatoes - 17.5 oz (500 g)
  • onions - 5.5 oz (150 g)
  • carrots - 9 oz (250 g)
  • cream - 1 cup (250 ml)
  • butter - 3 1/3 tbsp (50 g)
  • oil - 2/5 cup (100 ml)
  • white wine - 3 1/3 tbsp (50 ml)
  • bay leaf - 1
  • black pepper
  • salt

How to cook

Wash the meat, dry it and salt lightly. Heat the butter and oil and fry the veal from all sides. Take the veal out and utilizing the same oil, fry the finely chopped onions and carrots until they become soft.

When the vegetables have fried, pour 1 cup of hot water, white wine and the spices on top. Return the meat to the resulting sauce and saute on low heat until ready.

When the veal softens, add the potatoes that you've chopped into cubes and keep boiling until they are ready; if necessary, pour in more water.

Place the veal in a suitable plate. Strain the potatoes and other vegetables, dilute with the cream and salt to taste. Serve the meat cut into slices and soaked in sauce. Garnish is based on preference.


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