Veal with vinegar sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| pinch | Cayenne pepper | |
| 1 | pounds | Veal (prefer top round) cut into 1/4\" slices. |
| 3 | tablespoons | Olive oil |
| 4 | Garlic cloves, minced | |
| ¼ | cup | Red wine vinegar |
| 1½ | cup | Beef broth, canned, unsalted |
| ½ | cup | Italian parsley, chopped |
Directions
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