Yoghurt-Marinated Veal

IvanIvan
Novice
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11
30
15/10/2014
"Veal isn`t particular when it comes to preparation, it just needs a skilled cook and the right recipe."
Preparation20 min.
Cooking50 min.
Тotal70 min.
Servings4-5
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  • Rating4.3 out of 5

Ingredients

  • veal - 2 lb (1 kg), boneless
  • broth - from the boiling of the veal
  • yoghurt - 2 cups (500 g)
  • flour - 2 - 3 tablespoons
  • eggs - 5
  • vinegar - 2 tablespoons
  • butter - 3 1/3 tbsp (50 g)
  • salt
  • black pepper
  • paprika
measures

Preparation

Cut the veal into cubes and put it to come to a boil. Once it does, salt it and when ready, take it out and place in a plate. Strain the broth and let it cool.

Beat the flour well with the yoghurt, 1-2 tablespoons vinegar and 1 teaspoon ground black pepper. Add the eggs one by one while continuously beating. Put the mixture back on the stove and while stirring continuously, slowly add the broth.

Beat the sauce until it boils. Add salt if needed and take it away from the heat. Stir a little more and add the meat. Fry the butter with a little paprika and pour it over the dish.

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