Tuesday, February 1, 2011

Veal Keftas with a Paprika Sauce

And another storm is strolling in, although it will mainly be raiin tomorrow! But today we got the nice surprise of an "early release" from school!!! So here I am, a fire in the fireplace, updating my blog.

When February comes along, I really have to search to make dinners...We have already had chili, roasts, soups...I am now really searching for something different! And simple enough to make during the week! This Kefta recipe is exactly what I had hoped for!

Veal Keftas with a Paprika Sauce

Serves 6

3 Lb ground veal
3 shallots, chopped finely
1/2 cup fresh parsley, chopped finely
3 Tbs sweet Paprika
Salt and pepper to taste
3 Tbsp olive oil
Wooden skewers, about 5 or 6 inches long

2 cups white wine
1/2 cup heavy cream
3 Tbsp sweet Paprika
Salt and pepper to taste

In a large bowl, mix together the veal, chopped shallots, chopped parsley, paprika, salt and pepper.
Mix well with your hands.
Shape the ground meat into logs and place around the skewers. Set aside.

Preheat the oven to 275F.

Heat one tablespoon of olive oil in a large saute pan, on medium low heat. When the oil is hot, add 3 or 4 skewers and cook about 5 minutes per side. Keep the heat relatively low or the meat will stick to the pan and will get though.
Once cooked, transfer to a sheet pan and in the oven to keep warm.
While the pan is still hot, pour about 1/2 cup of the white wine and scrape the pan. Cook for about 2 minutes and transfer to a bowl.
Repeat until all the keftas are cooked.

Transfer the sauce back to the pan and add the paprika. Reduce for about 10 minutes, until the sauce has thickened. Add the cream; season with salt and pepper and serve with rice.

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