Veal With Sherry - (Ternera A La Condesita)

Recipe Ingredients

12		Veal - - (about 2 oz ea),
		Thin slices
6		Garlic cloves (medium)
2		Toasted almonds - peeled
1		Egg - beaten
1 1/4 cups	296ml	Meat stock or beef bouillon - - (to 1 1/2 cups)
1/2		Lemon - juice only
3 tablespoons	45ml	Sherry
3 tablespoons	45ml	Olive oil - for marinade
4 tablespoons	60ml	Olive oil - for frying
		Flour - for dusting meat
		Salt and pepper - to taste

Recipe Instructions

Flatten meat slices. Trim off all fat and put meat to soak in marinade of lemon juice and 3 tablespoons olive oil while you prepare sauce.

For sauce, crush almonds in mortar with a little of the sherry. Toast garlic cloves unpeeled over gas flame until outside is blackened, then peel and fry in 1 tablespoon olive oil. (If you have no flame, roast garlic cloves in oven until soft.) Reserve the olive oil for frying meat; add fried garlic to almonds. Crush garlic to a paste; mix in remaining sherry and 1 1/4 cups stock or beef bouillon. Season to taste with salt and pepper.

Before frying veal slices, wipe them and dip first in beaten egg, then in flour. Add 3 tablespoons olive oil to that used for frying garlic and heat it until it will sear the meat instantly. Fry veal slices, two or three at a time, putting them in an earthenware or heavy-bottomed casserole when well browned on both sides.

When all meat is browned, pour sauce over it, bring it to a boil, and let it simmer for 10 minutes or until sauce thickens a little. Add a little meat stock or beef bouillon to thin or augment sauce if necessary.

Ternera a la Condesita is excellent served surrounded by small slices of bread fried in olive oil which each person can put under their meat and sauce when serving themselves.

Source:
Barbara Norman

Rating

Average rating:

9 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.