Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/3 c Flour 4 Garlic cloves, minced
pn Cayenne pepper 1/4 c Red wine vinegar
1 lb Veal (prefer top round) 1 1/2 c Beef broth, canned, unsalted
-cut into 1/4" slices. 1/2 c Italian parsley, chopped
3 tb Olive oil

Stir flour and cayenne pepper in a shallow pie plate. lightly coat
each veal slice with flour mixture, shaking off excess, Heat olive
oil in a large non-stick skillet over medium-high heat. Add veal in
batches and cook just until outside is no longer pink, about 1 minute
per side. Transfer veal to plate.

Add minced garlic to skillet and saute 1 minute. return veal to
skillet and pour vinegar over (mixture will steam). Pour beef broth
over. Boil until sauce is reduced by half and veal is tender, about 6
minutes. Transfer veal to platter; tent with aluminum foil to keep
warm. Ad chopped parsley to skillet, cook until sauce is thick, about
5 minutes. Season with salt pepper. Pour sauce over veal and serve.

From: Bon Appetit, May 1995, The Mediterranean, 'A Delicious Voyage of
Discovery' Typed by Bob 8-{)
Submitted By ROBERT WHITE On 05-10-95

Browse by categories