Italian Offal  & Veal Recipes - Veal in Soured Cream and Celery (Stirico di Vetello al Sedano) Recipe

Ingredients

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 450 g/1lb breast of veal, boned and rolled

• 2 large onions, sliced

• 2 celery sticks, sliced

• 2 garlic cloves, crushed

• 3 tomatoes, skinned and chopped

• 75 ml/5 tbsp beef stock

• Salt and freshly ground black pepper

• 2.5 ml/1/2 tsp paprika

• 150 ml/2/3 cup soured (dairy sour) cream

• 30 ml/2 tbsp chopped fresh herbs

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Method:

1. Melt the butter in a flameproof casserole (Dutch oven) and add the veal.

2. Fry (sauté) for 5 minutes until it is evenly browned all over. Add the onions, celery and crushed garlic and cook for 2 minutes.

3. Add the tomatoes to the casserole dish. Pour in the stock and season with salt, pepper and the paprika. Cover with a lid.

4. Place the casserole dish in a preheated oven at 180°C/350°F/gas mark 4 for 50 minutes.

5. Just before serving top with the soured cream and sprinkle over the freshly chopped herbs.