Recipe: Veal in Cream Sauce

One thing i have never mentioned on this blog is how much i love to cook. As of recent (for the past 4 months or so) i’ve been adding new recipes to my personal menu, and last night tried a new one that came out fantastic. It’s based off of an austrian recipe for “Rahmgeschnetzeltes”. It is basically Veal in cream sauce, which i served over fusilli noodles.

I’ll start posting more of my versions of recipes, i hope you enjoy them.

Ingredients:

1-1.5 lbs of veal (chopped for stew, easier to cut)
9 oz sour cream (small container)
1 small onion
5-6 mushrooms (can be varied)
3/4 cup beef broth (or clear soup)
2 teaspoons of flour
half a lemon
white pepper
salt
some olive oil (or regular cooking oil)
1 bag of fusilli noodles

Instructions:

Start by cutting the veal into thin strips or bite sized cubes. Veal is not the easiest meat to cut, so i went with bite size cubes / chunks. Cut up the onion, put it into the pan with some olive oil (a few splashes or 3 table spoons), on high heat, let the onion sizzle and then toss in the veal. You want the meat to cook rather quickly but then simmer to soak up the juices, which will make the veal very tender. Dice the mushrooms and add to the mix. Add the broth / soup and let it stew, almost boil.

When there is still liquid left but not too much (think stew-ish rahter than soupy), mix the flour with the sour cream and add it to the pan. The point is to bind it all together into a nice creamy sauce. Put the heat to a simmer and keep stirring. Then cut a lemon in half, and squeeze some dashes of juice into the sauce (i squeezed a half lemon completely and it was right on the border, so i recommend a little less than half) and season with salt and white pepper (to keep the nice color). Let it sit for a bit on no heat or very little heat (you don’t want the sauce to burn or lose it’s viscosity), while you make the fusilli. Serve in a noodle dish or bowl.

I recommend a dry white wine with this, such as a toscana. I don’t really drink white wine, but it really compliments the slight tanginess of the sauce.

Voila!

Enjoy