Veal Cordon Blue Recipe - Cooking Index
Veal Cordon Blue Recipe - Cooking Index
| 1 1/2 lbs | 681g / 24oz | Veal - cut up for stewing |
| 2 tablespoons | 30ml | Butter or margarine |
| 2 tablespoons | 30ml | Flour |
| 1 1/2 cups | 93g / 3.3oz | Beef bouillon |
| 1 cup | 62g / 2.2oz | Tomato - sliced (large) |
| 3 | Fresh mushrooms - sliced | |
| 1 | Onion - minced | |
| 1 | Bay leaf | |
| 1 tablespoon | 15ml | Tomato paste |
| Salt and pepper - to taste |
1. Brown veal in butter in heat resistant, non-metallic skillet on top of a conventional surface unit.
2. Remove veal. Blend in flour. Gradually stir in beef bouillon.
3. Add tomato, mushrooms, onion, bay leaf and tomato paste to beef bouillon mixture.
4. Heat, uncovered, in Microwave Oven 10 minutes or until mixture comes to a boil.
5. Season with salt and pepper, to taste. Add browned veal.
6. Heat, uncovered, in Microwave Oven for 12 minutes or until veal is fork-tender.
Serve with rice or noodles.
Source:
Susan Feniger and Mary Sue Milliken
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