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Recipe : ** French Style Veal With Caramelised Pears

French Style Veal With Caramelised Pears
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Course:
Main Dish

Practical information

  • Prep time
    20 min
  • Cooking
    1 h 20
  • Ready in
    1 h 40
  • Difficulty
    Very easy
  • Price
    Friendly budget
  • Rate:
             
 
A delicious change instead of the traditional Sunday roast. Try using apples instead of pears, and apple juice in place of the calvados for a tasty change.
 

Categories

Difficulty:
easy recipe
Recipe for:
big families
Category:
Meat recipes
Tags:
Veal, Veal, apple, Calvados, juice, place, tasty, Traditional, tea

Recipe's Ingredients

  Quantities for people → Recalculate
  • 3 sm onions, sliced
  • 2 ripe pears, cored and sliced
  • salt and freshly ground black pepper
  • 1 tablespoon grapeseed oil
  • 1 sprg flat leaf parsley
  • 1 tablespoon bramley apple sauce
  • 2 teaspoons cornflour blended with a little cold water
  • 2 tablespoons freshly chopped parsley
  • 45 g butter
  • 600 g english veal shoulder
  • 120 g button mushrooms, sliced
  • 180 ml calvados
  • 150 ml carton single cream

  • Recipe preparation steps

  • 1
    Preheat the oven to 180°C Gas Mark 4.
  • 2
    Heat 15g (0.5 oz) of the butter in a frying pan or casserole dish with the oil. Add the onions and fry until golden. Remove with a draining spoon and set to on e side.
  • 3
    Add the veal and fry on all sides until browned. Stir in the mushrooms and fry for a further minute.
  • 4
    Pour in the calvados and cook for a further 3 minutes. Stir in the reserved onions and apple sauce, and add seasoning to taste.
  • 5
    Cover with a lid if using a casserole dish or transfer to a roasting tin and cover with foil. Bake in the preheated oven for 40-45 minutes per 500 g (11b).
  • 6
    Meanwhile melt the remaining butter in a frying pan and fry the pear slices a few at a time until golden brown on each side. Remove with a draining spoon and set to one side, repeat with the remaining slices. Keep warm.
  • 7
    When the veal is thoroughly cooked, remove from the dish, and slowly stir the cream into the juices. Add the cornflour and cook over a low heat stirring continuously until thickened. Stir in the parsley. Serve the veal on a bed of the caramelised pears with the creamy calvados sauce served separately. Garnish with sprigs of parsley and accompany with duchesse potatoes and asparagus.
  • Ready !