British Rosé Veal Steaks in Mushroom Tarragon & Cider Sauce

(feeds 4)

Ingredients :

1 tbsp olive oil
2 medium (or 1 large) onions, chopped finely
100g chestnut mushrooms, cleaned and sliced
1kg piece of Topside of Norbury Farm Rosé Veal , cut across the grain into 8-10 steaks
500ml (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
Knorr vegetable Stock Pot or 1 tsp vegetable bouillon powder
2-3 tsp cornflour
1 tbsp water.

Method :

1.  Pre-heat your oven to 180degC/350degF/Gas4.  In a large flat-bottomed frying pan, heat the oil and add the onions.  Cook the onions until transparent and just beginning to brown.  Add the mushrooms and cook them gently until they are beginning to soften.  Remove the onions & mushrooms to a warmed dish and retain.

2.  You may need to add a little more oil while you increase the heat under the pan and seal off the veal steaks.  You aren’t looking to cook them through – and they will cook incredibly quickly – so keep a close eye on them.  Some thirty seconds a side in a blisteringly hot pan should be enough to colour each side.  You will need to cook them in batches, so as not to overload the pan and reduce its temperature.  Place the steaks into a casserole dish to keep warm while you prepare the sauce.

3.  Return the onions and mushrooms to the pan and add a good two thirds of the bottle of cider.  Allow to bubble and give it a good stir, to release the flavours and de-glaze the pan.

4.  Add the tarragon and some finely ground black pepper.  Stir to combine.

5.  Reduce the heat and when the mixture has slowed down to a simmer, add the creme fraiche and the contents of the Knorr Stock Pot (or the vegetable bouillon powder).  Stir gently but well, to combine.

6.  Pour the mixture onto the veal steaks, cover and place into the oven for an hour and a quarter.

7.  When the time is up, remove the casserole dish from the oven and drain off the gravy into a saucepan.  Put on a medium heat to simmer and in a separate small bowl, mix the cornflour together with the tablespoonful of water.

8.  Stirring constantly, pour the cornflour mixture into the gravy which should immediately thicken.  If it doesn’t thicken to your preference, simply add a little more cornflour.  Make sure to stir well as you add the cornflour, or you’ll land up with a blob of half cooked cornflour and a thin sauce!

9.  Once your sauce is to the consistency you prefer, serve up the steaks and pour over the sauce.

Printable version
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