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BelladonnaMariaOPPort Elizabeth, Eastern Cape South AfricaNov 26, 2012
VEAL IN CREAMY GARLIC SAUCE: From: The South African All Colour Meat Cookbook by Sannie Smit. This happens to be one of my favourite recipes. (As vegetarian put this in front of me today & I will sin!) Of good restaurant quality, simply delicious & so easy to put together. When Veal is not available I have even used tender beef which is also very nice, & I have even done it with a roast leg of Springbuck before, which I roasted in plenty butter/oil mixture (because it’s a very dry meat) & then carved it up, tossing it into this lovely sauce mixture & serving it over mashed potatoes. If using good quality beef like rump or fillet steak, sear / cook it until just almost done [will complete its cooking when you reheat it by tossing it into the heated sauce] (Medium-rare / however you like it) then serve up in lovely saucy mixture over mash or pasta. INGREDIENTS: 1.5 kg silverside of veal cut into 25 mm cubes 15 ml butter 15 ml cooking oil 1 clove garlic chopped (Use more if you like, I use lots) 10 ml fresh / 5 ml dried oregano 5 ml salt Freshly ground black pepper to taste 1 ml Tabasco sauce 250 ml Tomato Puree 250 ml Sour Cream METHOD: Brown meat in rapidly in butter & oil heated together. Add remaining ingredients except sour cream. Cover with lid, reduce heat & simmer for 30 minutes or until meat is tender. Add sour cream just before serving & do not allow boiling again or the cream will curdle. Serve with buttered parsley noodles or over mashed potatoes. Enjoy! Servings: 6 Preparation Time: 15 minutes
VEAL IN CREAMY GARLIC SAUCE (1)
From: The South African All Colour Meat Cookbook by Sannie Smit.
This happens to be one of my favourite recipes. (As vegetarian put this in front of me today & I will sin!) Of good restaurant quality, simply delicious & so easy to put together.
INGREDIENTS:
1.5 kg silverside of veal cut into 25 mm cubes
15 ml butter
15 ml cooking oil
1 clove garlic chopped (Use more if you like, I use lots)
10 ml fresh / 5 ml dried oregano
5 ml salt
Freshly ground black pepper to taste
1 ml Tabasco sauce
250 ml Tomato Puree
250 ml Sour Cream
METHOD:
Brown meat in rapidly in butter & oil heated together. Add remaining ingredients except sour cream. Cover with lid, reduce heat & simmer for 30 minutes or until meat is tender. Add sour cream just before serving & do not allow boiling again or the cream will curdle. Serve with buttered parsley noodles or over mashed potatoes. Enjoy!
Servings: 6
Preparation Time: 15 minutes