British Rose Veal in a mushroom, tarragon & cider sauce
Jenny Eatwell's Rhubarb & Ginger
Jenny Eatwell's Rhubarb & Ginger
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Ingredients

  • 1 tbsp olive oil
  • 2 medium (or 1 large) onions, chopped finely
  • 100 g chestnut mushrooms, cleaned and sliced
  • 1 kg piece of roasting veal , cut across the grain into 8-10 steaks
  • 500 ml (or slightly less) medium cider
  • 1 tsp dried tarragon or slightly more if using fresh, chopped
  • 2 tbsp creme fraiche
  • finely ground black pepper, to taste
  • a Knorr vegetable Stock Pot or 1 tsp vegetable bouillon powder
  • 2-3 tsp cornflour
  • 1 tbsp water.

Instructions

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