Sweet Infatuations: Veal with garlic mash & tossed salad.

Veal with garlic mash & onion gravy

Prep time: 20 minutes

Cooking time: 25 minutes

Serves 2

Ingredients :

1. 4 pieces veal schnitzel

2. Flour, for dusting

3. 45 grams butter

4. 1 Tsb oil (used olive oil)

5. 3 Tsp cream (used UHT light cream)

6. 40 gram butter

7. 3 onions, thinly sliced

8. 2 cloves garlic, crushed

9. 8 chopped button mushroom

10. 1 TSB plain flour

11. 2 cups (500 ml) beef stock

12. 1 TSB mustard seeds

13. 1 Tsp mixed herbs

14. 4 russet potatoes, peeled

15. ½ cup (125 ml) milk

16. 30 grams butter, cut into cubes

Using a meat mallet flatten the schnitzel pieces to 5mm thick. Dust the veal to coat, shaking of any excess. Heat the butter and drizzle some oil in a large frying pan and cook the veal over medium –high heat for at least 2 minutes on each side, or until almost cooked through. Remove from pan and keep warm.

In a small frying pan, melt the butter and add the onion, mushrooms and cook over low heat for 15 minutes until soft and golden. Add the garlic and cook for 30 seconds. Stir in the flour and cook over low heat for about a minute to brown. Remove the pan from the heat and gradually add the stock and cream. Return to the heat and bring to boil. Stir in the mustard seed and mixed herb, reduced the heat and simmer gently, stirring occasionally, until thickened. Season to taste with pepper.

Cut the potatoes into small chunks and boil for 15 minutes. Drain well. Return potatoes to the saucepan, stirring for 20 seconds over low heat. Heat the milk in a small saucepan until it simmers, then add the hot milk to the potatoes and mash until lump free. Add the butter and stir in until potato is smooth and creamy.

Serve with tossed salad, voila! Bon appetit!