A party dish that requires minimum effort and needs only boiled rice or buttered couscous, salad and a bottle of chilled Rosé or white wine as accompaniments. Note: Use the boneless meat for an elegant dinner party or the meat on the bone for a country-style stew.
50g butter
1 kg boned veal, cut into 2 cm cubes or 2 kg stewing veal on the bone
125 ml chopped spring onion
125 ml sliced leek or onion
250 ml boiling water
5 ml chicken stock powder
400 g small white button mushrooms
1 ml ground coriander
pinch ground cloves
15 ml lemon juice
250 ml diagonally sliced green beans
30 ml cake flour
1 egg
1 egg yolk
125 ml cream
salt and freshly ground black pepper
30 ml chopped spring onion or parsley to garnish
- Melt about 1/3 of the butter or margarine in a saucepan and lightly brown 1/3 of the meat.
- Remove the browned meat and repeat twice more until all the meat has been browned and removed from the saucepan. Set the meat aside.
- Add the spring onion and leek or onion to the same saucepan and cook while stirring until softened.
- Return the meat together with the stock or boiling water and stock powder, whole mushrooms, coriander, cloves, lemon juice and green beans.
- Bring to boil while stirring, reduce heat, cover and simmer gently for about 1 hour or until the meat is completely tender.
- Mix the cake flour with a little water, stir into the mixture and simmer a few minutes.
- Beat together egg, egg yolk and cream and stir in a few spoons of the hot mixture.
- Stir into casserole and heat through while stirring until the sauce thickens.
- Serve piping hot or allow to cool and reheat gently when required – do not boil for any length of time.
Yields: 6 – 8 servings