Royal Veal with Brandy and Pine Nut Sauce
Main Dishes • Russian
Description
Royal Veal with Brandy and Pine Nut Sauce
Ingredients
- Carrot 2 pieces
- Celery stalk 2 stalks
- Onion 6 heads
- Vegetable Oil 3 tablespoons
- Water 5 fl oz
- Veal Fillet 5 lbs
- Herbs 1 bunch
- Pitted Wild Apricots 12 pieces
- Bacon 10 oz
- Chicken Broth 15 fl oz
- Butter 1 tablespoon
- Pistachios 5 oz
- Sugar 2 tablespoons
- Brandy 5 fl oz
- Grated Ginger Root 1 teaspoon
- Corn Starch 2 tablespoons
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Finely chop the carrots, celery, and 3 onions, and lightly sauté in vegetable oil. Then add 150 ml of water and place the dish in a preheated oven at 430°F for 20 minutes.
Step 2
Pound the piece of veal fillet, season with salt and pepper to taste, sprinkle with herbs, place the pitted prunes on the meat, wrap the fillet with strips of bacon, and tie it with kitchen twine.
Step 3
Place the roll in the dish on top of the vegetables and return the dish to the oven for 45 minutes (half an hour before the end of cooking, pour 400 ml of meat broth over the meat).
Step 4
Finely chop the remaining 3 onions, lightly sauté in butter, add 2-3 prunes and pine nuts, sugar, brandy, and ginger. Stirring, heat the mixture for 10 minutes.
Step 5
Then add the juice that formed during the meat frying, 2 tablespoons of cornstarch, and salt and pepper to taste, and heat the sauce, stirring, for another 5 minutes.
Step 6
Place the meat on a serving dish, pour hot sauce over it, garnish with red currant sprigs, and serve with mashed potatoes or croquettes.
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