Amirgan's Veal Paprika With Mash

Serves 4.
This recipe is best made just before serving.

Ingredients
50g butter
8 (800g) veal schnitzels
½ teaspoon sweet paprika
1 tablespoon tomato paste
2 golden shallots, chopped finely
½ cup (125ml) salt-reduced chicken stock
½ cup (120g) sour cream
475g tub mashed potato
2 tablespoons olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
100g baby spinach
½ small (50g) red onion, sliced thinly

Method
Melt butter in a large frying pan, cook veal in batches, until browned on both sides. Remove from pan; cover to keep warm.

Add paprika and paste to same pan, cook until fragrant. Add shallots and stock, bring to the boil; simmer, uncovered, for about 3 minutes or until reduced slightly. Remove from heat, whisk in cream.

Heat mashed potato according to directions on tub.

Combine oil and juice in a jug with salt and pepper to taste. Toss with spinach and onion.

Serve veal with sauce, spinach salad and mashed potato.




Amir Gan Abdullah
Meat and Livestock Australia
Country Repersentative for Thailand, Vietnam and Cambodia and
Techinical Consultant