Assemble these supplies:
- 5 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons flour
- 1 tablespoon freshly grated Parmesan cheese
- 2 eggs
- 2 slices bacon (about 2 ounces)
- 1/2 pounds boneless veal top or bottom round, or veal sirloin tip, cut into 3/4 to 1-inch cubes
- 1 cup.frozen whole small onions, thawed
- 1/2 pound mushrooms, cleaned and halved
- 1 tablespoon tomato paste
- Large clove garlic, minced
- 11/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
- 3/4 cup dry red wine
- Salt and freshly ground pepper
- 4 teaspoons chopped fresh parsley
Steps in preparation:
- Preheat oven to 400 degrees.
- In medium-size saucepan, bring 1/2 cup water and 4 tablespoons butter to a boil over medium heat.
- When butter has melted, remove pan from heat.
- Add 1/2 cup flour all at once and Parmesan cheese.
- Beat vigorously until mixture comes away from sides of pan and forms a ball. Stir in unbeaten eggs, one at a time, beating thoroughly after each addition.
- Using flexible-blade spatula, spread mixture about 1/2 inch thick only against sides, not bottom, of baking dishes.
- Bake until richly golden, about 18 to 20 minutes.
- Dice bacon and fry in large skillet until crisp. Using slotted spoon, transfer to paper towels.
- In skillet with bacon fat, melt remaining tablespoon butter over high heat.
- Add half of the veal cubes and saute, stirring frequently with metal spatula, until browned, but still pink inside, about 2 minutes.
- Transfer to large bowl. Repeat with remaining cubes. Cover bowl with foil.
- For sauce, add onions, mushrooms, tomato paste, garlic, thyme, wine, 1/2 cup water, salt and pepper to taste to drippings in skillet.
- Bring to a boil over high heat, then simmer, uncovered, 5 minutes.
- Add veal and bacon.
- In small bowl, blend remaining 2 tablespoons flour with 1/4 cup water and gradually stir paste into veal mixture.
- Over medium-high heat, cook mixture, stirring, until thickened, about 2 minutes.
- Spoon hot veal mixture into pastry-lined dishes, and garnish with parsley.
WHAT TO DRINK
A light, fruity red wine—a Bardolino or Valpolicella from Italy, or a Beaujolais from France—would be good here.
No comments:
Post a Comment