cateory: specialty
Veal in Horseradish and Gooseberries
Reviews: 198
Ingredients:
- 8 cups very rich chicken stock
- 1/4 cup salt
- 2 bay leaves
- 3 cloves garlic, sliced
- 1 tsp. cracked peppercorns
- 1/4 cup thyme
- 12 mini potatoes
- 3 carrots, cut into large dice
- 4 celery stalks, cut into large dice
- 1 1/2 lbs. veal tenderloin
- 1/3 cup butter
- 1/3 cup fl our
- 1 cup whipping cream
- 1/2 cup sour cream
- horseradish, to taste
- 2 tbsp. lemon juice, or the juice from half a lemon seasoning
- 1 cup chives, sliced
- 1 pint green gooseberries
How to make
Veal in Horseradish and Gooseberries
Veal in Horseradish and Gooseberries
- In a large pot bring the stock, salt, bay leaves, pepper, and thyme to a boil.
- Poach the potatoes, carrots, and celery until tender. Using a slotted spoon, remove the vegetables from the stock; set aside and keep warm.
- Set the veal tenderloin in the simmering stock, reduce the heat to low, and simmer for approximately 12 minutes, or until the internal temperature of the meat is 135˚F. Remove tenderloin from pot, transfer to a plate, cover, and keep warm.
- In a small pot over medium heat, melt the butter. Add in the fl our, 3 cups of poaching stock, and the whipping cream; whisk into a smooth sauce. Simmer for 15 minutes to cook the fl our.
- Remove from the heat and stir in the sour cream, horseradish, and lemon juice. Salt and pepper to taste.
- To serve, fold in the chives and gooseberries. Scoop vegetables and a generous serving of sauce on a warm dinner plate and top with the tenderloin.
- Tip: Making sure this broth is incredibly strong and well-seasoned will infuse the vegetables, potatoes, and veal with bold flavor.
Comments for
Veal in Horseradish and Gooseberries
Veal in Horseradish and Gooseberries
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