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Veal with Sherry & Olives is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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1 pound boneless veal leg, top round steak or lean boneless pork, cut into thin bite size strips
3 tablespoons margarine or butter
1 cup thinly bias-sliced carrot
3 green onions, bias-sliced into 1 inch pieces (1/4 cup)
3 tablespoons all purpose flour
1 teaspoon instant chicken bouillon granules
1/4 teaspoon coarsely cracked black pepper
2 cups half and half or light cream
3/4 cup sliced pitted ripe olives
1/4 cup dry sherry
3 cups hot cooked spinach fettuccine
2 tablespoons snipped fresh parsley
In a large skillet cook and stir half the veal or pork at a time in margarine or butter about 3 minutes or until brown. Remove veal or pork from skillet, reserving drippings. In the same skillet, cook and stir carrots and green onions for 3 to 4 minutes or until crisp-tender. Stir in flour, bouillon granules, and pepper. Add half and half or light cream all at once. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cooked veal, olives, and dry sherry; heat through. Spoon veal mixture over pasta. Sprinkle with parsley. Makes 4 servings.
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