|
| |
|
| What You Need: |
|
|
|
2½ pounds fully trimmed boneless veal shoulder, cut into ½-inch-thick slices
1 cup flour
½ cup olive oil or vegetable oil
¼ cup white vinegar
½ cup water
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon pepper
½ cup minced parsley
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Coat veal slices with flour. Fry meat in oil until well browned on both sides.
|
2. Add vinegar, enough water (up to ½ cup) to barely cover, garlic, salt, and pepper.
|
3. Cover and simmer gently until meat is tender and liquid is reduced to a thick sauce, approximately 30 minutes.
|
4. Sprinkle with parsley and serve with mashed potatoes.
|
|
|
|
|
|
|
|
