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Veal with Citrus Fruits
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Veau-agrumes-164.jpg
PT30M
PT30M
PT1H00M
Dredge the cubes of grain-fed veal in flour seasoned with salt and pepper; set aside.In a casserole dish, heat oil and butter and cook onions 3 minutes ; add zest of orange and lemon and continue cooking 1 minute.Brown the cubes of grain-fed veal on all sides; add wine, broth, orange and lemon juice.Cover and simmer over low heat about 1 hour or until meat is tender.Serve with rice and sprinkle with fresh mint.
4
Metro
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1 lb (450 g) shoulder of grain-fed veal, cubed
2 medium onions, chopped
8 fresh mint leaves, chopped
juice and zest of one orange
Juice and zest of one lemon
1 cup (250 mL) white wine
1 cup (250 mL) veal or poultry broth
1 Tbsp. (15 mL) vegetable oil
1 Tbsp. (15 mL) butter
1/4 cup (60 mL) flour
Salt and pepper to taste
Veal with Citrus Fruits
4
servings
0:30
Preparation
0:30
COOKING
1:00
TOTAL TIME
Ingredients
-
1 lb
(450 g)shoulder of grain-fed veal, cubed
-
2
medium onions, chopped
-
8
fresh mint leaves, chopped
-
juice and zest of one orange
-
Juice and zest of one lemon
-
1 cup
(250 mL)white wine
-
1 cup
(250 mL)veal or poultry broth
-
1 Tbsp.
(15 mL)vegetable oil
-
1 Tbsp.
(15 mL)butter
-
1/4 cup
(60 mL)flour
-
Salt and pepper to taste
Preparation
Dredge the cubes of grain-fed veal in flour seasoned with salt and pepper; set aside.
In a casserole dish, heat oil and butter and cook onions 3 minutes ; add zest of orange and lemon and continue cooking 1 minute.
Brown the cubes of grain-fed veal on all sides; add wine, broth, orange and lemon juice.
Cover and simmer over low heat about 1 hour or until meat is tender.
Serve with rice and sprinkle with fresh mint.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
