Kleiner Deutschmanns Medallions of Veal
Source of Recipe
Kleiner Deutschmann Restaurant
List of Ingredients
# 12 ounces veal, thinly sliced
# All-purpose flour, for dredging
# 1 tablespoon vegetable oil
# 1/4 tablespoon paprika
# 2 ounces ( 1/4 cup) prepared sauerbraten gravy
# 4 ounces ( 1/2 cup) heavy cream
# 1 ounce canned mushrooms, drained
# Hot Potato Salad (recipe follows)
# Red Cabbage (recipe follows)Recipe
Pound the veal into medallions. Dredge them in flour.
In a sauté pan, heat the oil; when hot, place the veal in the pan. Cook the meat very quickly on both sides, just for a couple of minutes. Add the paprika, the sauerbraten gravy and heavy cream and stir for a couple more minutes.
Add the mushrooms and stir through. Serve with Hot Potato Salad and Red Cabbage.
Makes 2 servings.
Hot Potato Salad
* 2 to 3 pounds potatoes
* 1 cup white vinegar
* 1/2 cup vegetable oil
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/4 teaspoon celery salt
* 3/4 teaspoon dried basil
* 2 tablespoons dried parsley
* Bacon bits, to taste
In a large pan, boil the potatoes, drain, and slice them (do not dice). In a medium bowl, combine the vinegar, oil, salt, pepper, celery salt, basil, parsley and bacon bits; mix thoroughly. Pour over the still-warm potatoes and mix. Heat until hot.
Makes 4 servings.
Red Cabbage
* 1 (10-ounce) can or jar pickled red cabbage
* 2 tablespoons brown sugar
* 1/4 cup white vinegar
* 1 teaspoon ground cinnamon
Heat the cabbage in a pan on the stovetop. As it heats, mix the remaining ingredients, then add to the cabbage. Heat through and serve.
Makes 2 servings.
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