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‘veal’ Category

  1. Veal Sirloin with Panfried Brussels Sprouts – Recipe

    October 31, 2012 by Varga László

    This recipe I have done together with my good friend Ioana actually the meat part of it was mainly her concoction ;).

    Ingredients (4 servings):

    • 4 slices veal sirloin
    • 500-600 g Brussels sprouts
    • 150 g butter
    • 4 garlic cloves
    • salt and pepper to taste
    • 1-2 teaspoons grape-seed oil or other neutral taste oil
    • 100 ml dry red wine

    Preparation Method:

    1. Spread some oil over the sirloin slices, salt and pepper the. Leave them for 10-20 minutes.
    2. Wash the Brussels sprouts and remove their outer leaves if wilted. Cut each sprout in half.
    3. Slice the garlic.
    4. Melt half of the butter in the frying pan add the Brussels sprouts with cut sides down in a single layer. Fry the for abut 10 minutes over medium-low heat, until that side is golden. 
    5. Add the garlic slices and stir the sprouts lightly to fry their other sides lightly for about 5 minutes or so. Set them aside.
    6. Repeat the sprouts frying until all of them are fried in the manner at steps 4-5.
    7. In a different pan heat the grape-seed oil over medium heat and fry lightly the veal slices for 15-20 s on each side. Be careful not to over fry them because they will get dry and stringy.
    8. Lower the heat to low, put back the the veal slices in their pan and place about 1 tablespoon of butter over each slice.
    9. Continue to fry them slowly until the butter has melted and impregnated the meat. Remove the meat from the pan.
    10. In the meat frying pan add the wine to the meat and butter juices and simmer for a few minutes until the sauce thickens.
    11. Serve each veal slice with a few spoonfuls of wine sauce and fried Brussels sprouts on the side.

  2. Bavarian Sauerbraten Recipe (Marinated Veal Roast)

    July 26, 2012 by Varga László

    I travelled this late spring to Germany, in Bavaria/Bayern in German. As usual, when abroad, I wander by foot allot, visiting the cities, every corner of the I found interesting,  takings snacks on the run , taking a lot of pictures and useually in the late afternoon a well deserved dinner, local food is a must.

    So, in München / Munich, in the Hofbräuhaus, I ate a Münchner Sauerbraten (marinated beef pot roast), very Yummy, garnished with bread dumpling (Semmelknödel). And of course there was a Hofbräu Original draft beer. As a parenthesis, while at table, I chitchatted with some locals at my very long table who were complaining that in the late years the food got more and more expensive even in Germany, as the daily menu that they use to eat although it remained at the same price contained fewer courses and smaller portions ;).

    I wanted to try it earlier, but I did not have at hand a nice piece of beef and the long marinating time was a bit of a turn-off when I needed a quicker recipe at time.

    But when I got lately to the farmers market I got a very good deal at large piece of veal leg, so I had plenty of meat for short term and long term cooking. With other foods in my belly and my fridge, I had plenty of patience for this dish to come alive.


    Ingredients (4 servings):

    • 1 kg veal leg
    • 300 ml water
    • 300 ml white wine vinegar
    • 1 onion
    • 3-4 thyme branches
    • 4-6 juniper berries
    • 3 bay leaves
    • 3-4 cloves
    • salt and pepper to taste
    • about 500 g carrots
    • 2 smaller parsley roots, approx. 200 g
    • 1 medium celery stalk
    • 75 g butter
    • 3 tablespoons butter
    • 1 bread crumbs
    • 200 ml sour cream


    Preparation method:

    1. Wash the veal, remove any skins and tendons.
    2. Peel the onion and cut it into rings, do not chop them.
    3. Wash and clean the vegetables, slice them into 1-2 cm rounds.
    4. Bring water to boil, add the onion, vegetables, seasonings (bay leaves, juniper, cloves, thyme) and vinegar and simmer for 15 minutes. Place aside and cool it down.
    5. Place the veal piece into a smaller plastic container and pour over the marinade mix with vegetables watching that the meat is totally covered by liquid. If you don’t have a such sized container, use a  resealable plastic bag.
    6. Place the container into the fridge and let it marinade for a week ( 7 days 😉 ).
    7. Remove the veal from the marinade and pad it dry with kitchen towels.
    8. Preheat the oven to 180 ° C.
    9. Melt the butter into a frying pan over medium heat and sear the veal piece on each side, about 4 minutes per side until nicely brownish.
    10. In a different pan, heat up the marinade.
    11. Place the veal into an ovenproof dish, pour over the marinade and place this dish into the preheated oven.
    12. Let it roast for about 2 – 2 & 1/2 hours, turning the meat once or twice to get an even roasting. If you don’t have an electric oven, but a gas one, cover the dish with tin foil for the first half of roasting time.
    13. Remove the veal from the oven and set aside for 5-10 minutes. Then slice it int0 1 cm pieces.
    14. Run the marinade sauce through a sieve, discarding the vegetables.
    15. Bring to boil the resulting gravy, adding the breadcrumbs and the sour creme. Simmer until the desired thickness, about 2-3 minutes.
    16. Place 2-3 slices of sauerbraten covered by some of this brown gravy. As a side dish you can use  traditional ones like knödel or spätzle, but I used baked potatoes.


  3. Veal Cutlet with Sour Cherry Sauce and Roasted Chips

    July 15, 2012 by Varga László

    Ingredients (4 persons):

    • 1 kg veal (leg) cutlet
    • 2 tablespoons butter
    • salt and pepper to taste
    • approx. 700 kg (new) potatoes
    • 2-3 tablespoons olive oil
    • a hanfull of basil leaves
    • 750 – 1000 g fresh sour cherries
    • 1-2 tablespoons honey
    • 1 tablespoon cornstarch
    • half of a lime’s juice
    • 50 g alcohol, I had some Lithuanian raspberry vodka

    Preparation method:

    1. Slice thinly the piece of veal leg cutlet. Sprinkle thew with plenty of salt and pepper.
    2. Slice thinly the potatoes.
    3. Lay them in a slightly oiled roasting pan in a single layer. Sprinkle them with salt and pepper and a bit more of olive oil and shreded basil leaves.
    4. Place the roasting pan in the preheated oven at 180 C and bake them for about half an hour until they get golden and a bit crunchy.
    5. Melt the butter in a frying pan and fry over medium-high heat the veal slices for about 3 minutes on each side.
    6. Pit the sour cherries and place them in a sauce pan, add half of cup of water or just the quantity to merely cover the fruits.
    7. Bring them to boil, add the quantity of honey adjusted to the sorness/sweetness of the sour cherries and simmer for 2-3 minutes.
    8. In a cup, mix lumpless the cornstarch with a bit of cold water, the add it to the sauce pan stirring well.
    9. Add the berry vodka to the sauce.
    10. Optionally if not enough sour add some lime juice also for a bit of increased flavour.
    11. Serve all three: veal, sour cherry sauce and potato chips while still warm.