Veal with raisins

Veal with raisins

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
90g butter
1.5kg breast of veal, boned and cubed
3 tablespoons dry sherry or vermouth, hot
60g raisins
125g mushrooms, sliced
1 tablespoon tomato paste
3 tablespoons plain flour
375ml beef stock
1 bay leaf
250g sour cream
1 tablespoon redcurrant jelly
salt
pinch cayenne
1 teaspoon ground coriander

Method

  1. Melt butter over moderate heat in a flameproof casserole and brown meat quickly. Pour hot sherry or vermouth over meat. Add raisins and cook briskly for 2–3 minutes, stirring.
  2. Mix in mushrooms, tomato paste and flour. When well blended, pour on stock and add bay leaf. Stir until boiling. Cover, reduce heat and cook gently for about 1 hour or until veal is tender.
  3. Remove veal using a slotted spoon and keep warm.
  4. Whisk sour cream into cooking liquid with redcurrant jelly, salt, cayenne and coriander.
  5. Return veal and simmer very gently for 10–15 minutes. Discard bay leaf. Serve with buttered noodles and a tossed salad.
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