Veal in Almond Sauce

  • 29/08/2005
  • Moderate difficulty
  • 4
  • 45 min

Should you decide to stop in sunny Spain during your culinary journey, you are bound to find a recipe with veal and another favoured guest in their kitchen – almond. Combined, almond sauce and veal, simply delicious!

Ingredients

  • 600 g veal steaks (4 pieces)
  • 1 tablespoon Vegeta Beef Stock Powder
  • 30 g plain flour
  • 30 g butter
  • Sauce:
  • 100 g grinded, peeled almonds
  • 50 ml water
  • pinch grinded cinnamon
  • 50 ml sherry
  • 100 ml cooking cream
  • almond slices (for decoration)

Preparation

  1. 1.
    Thin out the veal using a mallet.
  2. 2.
    Sprinkle steaks with Vegeta Beef Stock Powder and coat one side with flour.
  3. 3.
    Fry the steaks in a pan in hot butter, placing the flour coated side down first, cook each side for about 3-4 minutes.
  4. 4.
    Continue cooking in uncovered pan, adding small amounts of water, for 15 minutes.
  5. 5.
    Remove braised steaks and cover to keep warm.
  6. 6.
    Sauce: Add almonds to the left over butter and cook shortly. Cover with water and cook for another minute or so.
  7. 7.
    Add cinnamon, sherry, cooking cream and return the veal to cook for another 2 minutes.

Serving

Serve with the prepared sauce sprinkled with almond slices and with salad of your choice.

Tip

The veal will be a lot tastier if left to marinade in Vegeta Beef Stock Powder for about 2 hours.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 482 / 2.015 - -
Fat g 30,15 - -
Carbohydrates g 12,62 - -
Dietary fibre g 3,20 - -
Protein g 38,01 - -
Sodium g 2,59 0 0
Vitamin A μg 468,55 12 9
Vitamin D μg 31,04 16 16
Vitamin E mg 9,69 44 44
Niacin mg 22,42 160 112
Potassium mg 786,67 21 21
Phosphorous mg 489,08 61 61
Magnesium mg 118,46 39 30

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)