Las Vegas Restaurants

  700 g pie veal, trimmed and cubed 2 medium onions, skinned and chopped 2 medium carrots, peeled and chopped squeeze of lemon juice bouquet garni salt and pepper 25 g butter or margarine 45 ml flour 1 egg yolk 30 – 45 ml single cream 4 – 6 bacon rolls chopped fresh parsley, to garnish Put the meat, onions, carrots, lemon juice, bouquet garni and seasoning into a large saucepan with enough water to cover. Cover and simmer gently for about 1 hour, until the meat is tender. Strain off the cooking liquid, reserving 600 ml and keep the meat and vegetables warms. Melt the butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the reserved liquid. Return to the heat, Bring to the boil slowly and continue to cook, stirring, until the sauce thickens. Adjust the seasoning, remove from the heat and when slightly cooled stir in the egg yolk and cream. Add the meat, vegetables and bacon rolls and reheat without boiling for 5 minutes. S

75 g butter or margarine 1.4 kg stewing veal or braising steak, cut into 4 cm pieces 700 g onions, skinned and thinly sliced 450 g carrots, peeled and thinly sliced 45 – 60 ml paprika 30 ml flour 900 ml Chicken Stock 60 ml dry white wine salt and paper 142 g (5 fl oz) soured cream Melt the butter in a frying pan and fry the veal, a little at a time, until browned. Remove from the pan with a slotted spoon and place in an ovenproof dish. Fry the onions and carrots in the butter remaining in the pan for about 5 minutes until lightly browned. Add the paprika and flour and fry for 2 minutes. Gradually stir in the stock, wine and seasoning. Bring to the boil and pour over the veal. Cover tightly and cook in the oven at 150°C mark 2 for 2 ¾ hours. When cooked, pour the soured cream over the goulash and serve. Serves 8 VEAL GOULASH

WIENER SCHNITZEL (Fried Veal Escalopes) 4 veal escalopes, weighing about 450 g salt and pepper 1 egg, beaten 150 g fresh breadcrumbs 75 g butter or margarine 30 ml vegetable oil 8 anchovy fillets, drained and halved (optional) 1 egg, hard-boiled and the yolk and white chopped separately (optional) lemon slices and capers, to garnish Flatten each escalope thinly between two sheets of damp greaseproof paper. Season the meat, then coat in beaten egg and breadcrumbs, pressing the crumbs on well. Heat the butter and oil in a large frying pan fry the escalopes, two at a time, for 3 – 5 minutes each side, until golden. Drain on absorbent kitchen paper and keep warm whilst cooking the remaining escalopes. Serve garnished with the anchovy fillets, egg, if using, the lemon slices and capers. Serves 4 WIENER SCHNITZEL

  150 g crustless stale white bread 150 ml milk 15 g butter or margarine 20 ml flour 200 ml Beef Stock 397 g (14 oz) can tomatoes, sieved 5 ml sugar (optional) 2.5 ml (1/2 level tsp) dried thyme salt and pepper 1 large onion, skinned and finely chopped 450 g minced beef 5 ml paprika 45 ml vegetable oil Crumble the white bread into a bowl, pour over the milk and leave to soak for about 30 minutes. Melt the butter in a large saucepan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat and gradually stir in the stock. Return to the heat, bring to the boil and continue to cook, stirring, until the sauce thickens. Add the tomatoes, sugar, if using and thyme. Season well and simmer, covered, for 30 minutes. Meanwhile, put the onion and the mince in a bowl and add the soaked bread together with any remaining milk, the paprika and seasoning. Using floured hands shape the mixture into 18 balls. Heat the oil in a frying pan, add the meat balls a few at a time and fry

4 veal escalopes, weighing about 450 g 100 g butter or margarine finely grated rind of ½ a lemon 15 ml lemon juice 30 ml chopped fresh parsley salt and pepper 30 ml seasoned flour 1 egg, beaten 50 g fresh breadcrumbs vegetable oil for deep-fat frying lemon wedges and chopped fresh parsley, to garnish Halve each veal escalope, trim and flatten between two sheets of damp greaseproof paper. Cream the butter, then mix in the lemon rind and juice, the parsley and seasoning. Divide the butter between the eight escalopes, roll up each one with the butter inside to completely enclose and tie with fine string. Chill. Coat the escalopes in flour, egg and breadcrumbs, and chill again while heating the oil. Heat the oil in a deep-fat fryer to 185°C add the escalopes and fry for 6 – 8 minutes, until golden brown. Drain on absorbent kitchen paper, remove string and garnish. Serves 4 VEAL KIEV

6 veal chops, weighing about 175 g each, trimmed finely grated rind of 2 lemons 90 ml lemon juice 150 ml dry vermouth 1 large garlic clove, skinned and crushed salt and pepper 225 g fresh spinach, trimmed 50 g butter or margarine 2.5 ml (1/2 level tsp) grated nutmeg 45 ml vegetable oil 1 egg, hard boiled and finely chopped bunch of spring onions, trimmed and shredded Place the chops in a large shallow dish. Whisk together the lemon rind and juice, vermouth, garlic and seasoning and pour over the chops. Cover and marinate in a cool place overnight. Wash the spinach well in several changes of cold water. Put in a saucepan with just the water that clings to the leaves, cover and cook for 3 – 4 minutes. Drain well in a colander, pressing the spinach with the back of a wooden spoon to extract as much liquid as possible. Finely chop. Sauté the spinach with 25 g butter and the nutmeg for 1 – 2 minutes to dry off any excess moisture. Transfer to a bowl. Cold and cover. Remove chops from marina

BEEFBURGERS (Hamburgers) 450 g lean beef, e.g. chuck, shoulder or rump steak, minced ½ a small onion salt and pepper melted butter or oil for coating or a little fat for shallow frying Mix the minced beef well with the onion, if using, and a generous amount of salt and pepper. Shape lightly into 4 – 8 round flat patties. To cook, brush sparingly with melted butter or oil and grill for 4 – 6 minutes for small burgers and 8 – 10 minutes for larger, turning once, or fry in a little fat in a frying pan, turning them once and allowing the same amount of time. Note: Hamburgers can be served rare or well done, according to personal preference, hence the variation in cooking time. Serves 4 Variation Traditionally, beefburgers contain no other ingredients, but they can be varied by adding any of the following when combining the mixture: - 50 – 100 g grated cheese - 15 ml sweet pickle - 5 – 10 ml prepared mustard - 5 ml dried mixed herbs BEEFBURGERS

225 g dried red kidney beans, soaked in cold water overnight 15 ml vegetable oil 2 medium onions, skinned and chopped 700 g minced beef 1 garlic clove, skinned and crushed salt and pepper 2.5 ml (1/2 level tsp) hot chilli powder or 30-45 ml chilli seasoning 15 ml flour 30 ml tomato puree 793 g (28 oz) can tomatoes Drain the beans, rinse, then put into a large saucepan with enough water to cover. Bring to the boil, boil rapidly for 10 minutes, then reduce the heat and simmer gently for about 35 minutes, until tender. Heat the oil in a large saucepan, add the onions and fry until softened, then add the mince and cook until browned. Add the garlic, salt, pepper and chilli powder. Sprinkle in the flour and stir well, then add the tomato puree and tomatoes with their juice. Bring o the boil and add drained beans. Simmer for 30 minutes, stirring occasionally. Serves 6 CHILLI CON CARNE

VEAL ESCALOPES WITH HAM AND MARSALA (Saltimbocca Alla Romana) 8 veal escalopes, weighing about 900 g 15 – 30 ml lemon juice pepper 8 fresh sage or basil leaves or sprigs of marjoram 8 thin slices of prosciutto 50 g butter or margarine 15 ml vegetable oil 30 ml Marsala fried croutons, to garnish Flatten escalopes between greaseproof. Season each escalope with lemon juice and pepper. Place a sage or basil leaf or marjoram in the centre and cover with a slice of prosciutto. Roll up and secure with a cocktail stick. Heat the butter and oil in a frying pan, add the veal rolls and fry gently until golden brown. Stir in the Marsala, bring to simmering point, then cover the pan and simmer gently for about 10 minutes. Serve with the juices poured over and surround with croutons. Note: Prosciutto is a special Italian smoked ham. Serves 8 VEAL ESCALOPES WITH HAM AND MARSALA

4 veal escalopes, weighing about 450 g 60 ml seasoned flour 50 g butter or margarine 10 ml tomato puree 60 ml sherry 100 ml red wine 50 g mushrooms, sliced 2.5 ml (1/ level tsp) dried mixed herbs 60 ml single cream salt and pepper 225 g tomatoes, skinned and chopped 50 g mature Cheddar cheese, grated Flatten each escalope between two sheets of damp greaseproof paper, than coat in seasoned flour. Melt 25 g of the butter in a frying pan and fry the escalopes gently for 3 – 5 minutes on each side, the remove and keep warm. Add the remaining flour to the frying pan, stir in the tomato puree, sherry and wine and bring the mixture slowly to the boil. Add the mushrooms, herbs and the cream. Season and cook very gently for about 5 minutes, without boiling. Heat the remaining butter in a pan, add the tomatoes and heat through. Pour the tomato mixture into a shallow ovenproof dish, arrange the meat on top, pour over the sauce, sprinkle with the cheese and brown under the grill. Serves 4 ESCALOPE

25 g butter or margarine 1 medium onion, skinned and finely chopped 5 ml (1 level tsp) paprika 450 g minced beef 50 g fresh breadcrumbs 45 ml natural wheatgerm 1 garlic clove, skinned and crushed 15 ml (1 tbsp) chopped fresh herbs or 5 ml (1 level tsp) dried mixed herbs 60 ml tomato puree 1 egg, beaten salt and pepper Fresh Tomato Sauce, to serve Grease and base line a 450 g, capacity 900 ml, loaf tin. Melt the butter in a frying pan, add the onion and cook until softened. Add the paprika and cook for 1 minute, stirring, then turn the mixture into a large bowl. Add all the remaining ingredients, except the sauce, and stir thoroughly until evenly mixed. Spoon the mixture into the loaf tin, level the surface and cover tightly with foil. Stand the loaf tin in a roasting tin and pour in water to depth of 2.5 cm. Bake in the oven at 180°C mark 4 for 1 ½ hours. Turn out and serve with the sauce. Serves 4 MEAT LOAF

COTTAGE PIE (Shepherd’s pie) 900 g potatoes, peeled 45 ml milk knob of butter or margarine salt and pepper 15 ml vegetable oil 1 large onion, skinned and chopped 450 g cold cooked beef or lamb, minced 150 ml Beef Stock 30 ml chopped fresh parsley or 10 ml dried mixed herbs Cook the potatoes boiling salted water for 15-20 minutes, then drain and mash with the milk, butter and seasoning. Heat the oil in a frying pan, add the onion and fry for about 5 minutes, then stir in the minced meat with the stock, seasoning and parsley. Spoon the meat mixture into an ovenproof dish and cover the top with the mashed potato. Mark the top with a fork and bake in the oven at 190°C mark 5 for 25-30 minutes, until the surface is crisp and browned. Serves 4 COTTAGE PIE

450 g stewing steak, trimmed and cut into small pieces 175 g potatoes, peeled and diced 175 g swede, peeled and diced 1 medium onion, skinned and chopped 2.5 ml (1/2 level tsp) dried mixed herbs salt and pepper 400 g Shortcrust Pastry made with 400 g plain flour 25 g butter or margarine 1 egg, beaten, to glaze Place the meat, potato, swede and onion in a bowl and mix in the herbs and seasoning. Divide the pastry into six and roll out each piece to a 20 cm circle. Spoon the filling on to half of each circle and top with a little butter. Brush the edges of the pastry with water, then fold over and press the edges firmly together to seal. Place the pasties on a baking sheet. Brush with the beaten egg and bake at 220°C mark 7 for 15 minutes. Reduce the heat to 170°C mark 3 for a further 1 hour. Serve warm or cold. Serves 6 CORNISH PASTIES

700 g stewing steak, cut into small even pieces 30 ml seasoned flour 1 medium onion, skinned and sliced 450 ml Beef Stock salt and pepper 100 g button mushrooms, wiped 212 g (7 ½ oz) packet frozen puff pastry, thawed 1 beaten egg, to glaze Coat the meat with seasoned flour, then put in a large saucepan with the sliced onion and stock. Bring to the boil, reduce the heat and simmer for 1 ½ – 2 hours, until the meat is tender. Season to taste. Alternatively, cook for 2 hours in a covered casserole in the oven at 170°C mark 3. Chill the meat and the mushrooms, then put into a 1.1 litre pie dish with enough of the gravy to half fill it. Roll out the pastry 2.5 cm larger than the top of the dish. Cut off a 1 cm strip from round the edge of the pastry and put this strip round the dampened rim of the dish. Dampen the edges of the pastry with water and put on the top of the pie, without stretching the pastry; trim if necessary and knock up the edges. Use the trimmings to make decorations if wis

700 g rump or fillet steak, trimmed of excess fat and thinly sliced into 0.5 cm x 5 cm strips 45 ml seasoned flour 50 g butter or margarine or vegetable oil 1 medium onion, skinned and thinly sliced 225 g mushrooms, wiped and sliced salt and pepper 284 ml (10 fl oz) soured cream Coat the steak strips with the seasoned flour, then fry in 25 g butter or half the oil for about 5-7 minutes, until golden brown. Cook the onion and mushrooms in the remaining butter or oil for 3-4 minutes, season to taste and add to the beef. Stir the soured cream into the meat mixture and warm through gently. Serve with boiled or buttered noodles. Serves 4 BOEUF STROGANOFF

50 g butter or margarine 30 ml vegetable oil 100 g streaky bacon rashers, rinded and diced 900 g lean braising steak, cut into 2.5 cm cubes 1 garlic clove, skinned and crushed 45 ml flour salt and pepper bouquet garni 150 ml Beef Stock 300 ml burgundy 12 small onions, skinned 175 g button mushrooms, wiped chopped fresh parsley, to garnish Melt half the butter and oil in a large flameproof casserole. Quickly brown the bacon, then drain on absorbent kitchen paper. Reheat the fat and brown the meat in batches. Return the bacon to the casserole with the garlic. Sprinkle in the flour and stir well. Add salt and pepper, the bouquet garni, stock and wine. Bring to the boil, stirring, then cover and cook in the oven at 170°C mark 3 for about 2 ½ hours. Meanwhile, heat the remaining butter and oil together. Add the whole onions and fry gently until they are glazed and golden brown. Remove from the pan and fry the mushrooms. Add the mushrooms and onions to the casserole and cook for a further 30

(Manzo stufato di vino rosso) 1.4kg piece top rump or chuck steak, trimmed 150 ml red wine 1 medium onion, skinned and finely sliced 3 garlic cloves, skinned and sliced 3 parsley stalks, lightly crushed 8 black peppercorns spring of fresh thyme 0r 2.5 ml dried thyme 30 ml olive oil about 150 ml Beef Stock 100 g lean gammon, cut into cubes salt and pepper Place the piece of beef in a polythene bag or bowl, pour in the wine and add the onion, garlic, parsley stalks, peppercorns and thyme. Mix well. Seal the bag or cover the dish, and leave in a cool place to marinate for 4-5 hours. Remove the beef from the marinade. Set aside. Strain the marinade and set aside. Reserve the onion slices. Heat the oil in a heavy flameproof casserole, add the reserved onion slices and fry gently for 5 minutes until soft but not coloured. Add the beef and fry for about 10 minutes, until brown on all sides. Pour over the marinade and the stock, then add the gammon. Season. Bring to the boil and boil rapidly f

This dish is cooked at the table with each guest cooking their own share of the meat. 700 g fillet or rump steak, trimmed of excess fat and cut into 2.5 cm cubes vegetable oil for deep frying Spicy Cheese and Tomato, Mustard and Blue Cheese dips 1 onion or shallot, finely chopped finely chopped fresh parsley chutney (optional) gherkins (optional) French bread, cubed Arrange the steak on individual plates. Fill a fondue dish one-third full of oil and heat on a fondue burner on the table to 190°C. Put the remaining ingredients in individual dishes or bowls. Give each guest a two-pronged fondue fork for spearing the meat cubes, which they cook in the hot oil for a few minutes. The cooked meat is then dipped into one of the dips and served with the remaining ingredients. Serves 4 FONDUE BOURGUIGNONNE

75 g streaky bacon, rinded and chopped 10 ml chopped fresh parsley 125 g fresh breadcrumbs 50 g shredded suet 1.25 ml (1/4 level tsp) dried mixed herbs rind and juice of 1 lemon salt and pepper 1 egg, beaten 8 thin slices beef topside, 700 g total weight 45 ml seasoned flour 60 ml vegetable oil 450 ml Beef Stock 2 medium onions, skinned and sliced into rings Combine the first six ingredients for the stuffing, season and bind with the egg. Spread each slice of meat with stuffing, roll up, secure with string and toss in seasoned flour. Heat the oil in a frying pan and brown the beef olives lightly, remove and place in a casserole. Add remaining seasoned flour to the frying pan, brown well, then gradually add the stock and bring to the boil. Season and pour over the olives. Add the onion slices, cover and cook in the oven at 180°C mark 4 for 1 ½ hours. Remove the strings before serving the beef olives. Serves 4 BEEF OLIVES

50 g lard or 45 ml vegetable oil 700-900 g stewing steak. Trimmed and cut into 4 cm cubes 4 medium onions, skinned and halved lengthways 350 g carrots, peeled and cut into chunks 30 ml flour 600 ml Beef Stock 15 ml (1 level tbsp) tomato puree salt and pepper 2 bay leaves Melt the lard in a medium flameproof casserole. Increase the heat and when the fat is just beginning to smoke, add the meat about one quarter at a time. Fry each batch until well browned. Remove with a slotted spoon. Reduce the heat, add the onions and carrots and fry until the vegetables are lightly browned. Remove from the casserole. Sprinkle the flour into the fat remaining in the pan and stir well until evenly blended. Return the pan to the heat and cook slowly, stirring constantly, until the roux begins to turn a light brown colour. Add the stock, tomato puree and seasoning and stir until the mixture is quite smooth. Bring slowly to the boil, stirring, then add the meat and vegetables with their juices and the bay

  30 ml black or green peppercorns 4 sirloin, rump or fillet steaks, trimmed of excess fat salt 25 g butter or margarine 15 ml vegetable oil 30 ml brandy 150 ml double cream Crush the peppercorns coarsely using a pestle and mortar, or in a polythene bag, or a board with a rolling pin. Place the steaks on the peppercorn mixture and press hard to encrust the surface of the meat; repeat with the other side. Heat the butter and oil in a frying pan and fry the steaks for 2 minutes on either side. Reduce the heat and continue cooking until cooked to taste. Season with salt. Remove the steaks from the pan and keep warm. Add the brandy to the pan, remove from the heat and set it alight. Take of the heat until the flames have died down, then stir in the cream. Season and reheat gently. Pour over the steaks. Serves 4 STEAK AU POIVRE

4 pieces of fillet steak, 0.5 cm thick, trimmed of excess fat 25 g butter or margarine 30 ml vegetable oil 30 ml Worcestershire sauce 15 ml lemon juice 1 small onion, skinned and grated 10 ml chopped fresh parsley Fry the steaks in the butter and oil for 1-2 minutes on each side. Remove with a slotted spoon and keep warm. Stir the Worcestershire sauce and lemon juice into the pan juices. Warm through, then add the onion and parsley and cook gently for 1 minute. Serve the sauce spooned over the steaks. Serves 4 STEAK DIANE

225-350 g cooked beef, minced 1 small onion, skinned 450 g potatoes, boiled and mashed dash of Worcestershire sauce salt and pepper 1 egg, beaten 25 g fresh breadcrumbs 45 ml vegetable oil Mince together the meat and onion. Add the potatoes, the Worcestershire sauce and season well. Stir until well blended. Using floured hands, from into eight round patties, coat with the beaten egg and then with breadcrumbs. Heat the oil in a frying pan, add the rissoles and fry on both sides until golden brown. Drain well on absorbent kitchen paper before serving. Serves 4 RISSOLES

550 g piece stewing steak, trimmed and cut into 1 cm cubes 225 g ox kidney, cut into small even-sized cubes 1 medium onion, skinned and finely chopped 30 ml chopped fresh parsley 45 ml flour grated rind of 1 lemon salt and pepper 275 g self raising flour 150 g shredded suet butter or margarine for greasing parsley sprig, to garnish Place the beef and kidney in a bowl with the onion and the parsley. Sprinkle in the plain flour and lemon rind and season well. Stir well. Mix together the self raising flour, suet and a good pinch of salt. Stir in about 200 ml water, until a soft dough is formed. Knead lightly, then on a lightly floured surface, roll out to a 35 cm round. Cut out one-quarter of the dough in a fan shape to within 2.5 cm of the centre. Lightly grease a 1.7 litre pudding basin. Dust the top surface of the pastry with flour and fold the dough in half, then in half again. Lift the dough into the basin, unfold, press into the base and up the sides, taking care to seal the join we

1.8 kg piece of boned salted silverside 1 medium onion, skinned and sliced 4 medium carrots, peeled and sliced 1 small turnip, peeled and sliced 1-2 celery sticks, trimmed and chopped 8 cloves 100 g soft brown sugar 2.5 ml (1/2 level tsp) mustard powder 5 ml (1 level tsp) ground cinnamon juice of 1 orange Soak the meat in cold water for several hours or overnight, then rinse and put in a large saucepan with vegetables. Cover with water and bring slowly to the boil. Remove any scum, cover with a lid and simmer for 3-4 hours until tender. Allow to cool in the liquid. Drain well, then put the meat into a roasting tin and stick the cloves in the fat. Mix together the remaining ingredients and spread over the meat. Bake in the oven at 180°C mark 4 for ¾ – 1 hour, basting from time to time. Serve hot or cold. If you wish, you can press the meat after cooking it until tender. Fit is snugly into a casserole or foil-lined tin, spoon a few spoonfuls of the liquid over and cover with a board or p

1.4 kg piece of bone unsalted silverside 2 medium carrots, peeled 2 medium parsnips, peeled 2 medium onions, skinned and thickly sliced 3 celery sticks, washed and thickly sliced 2 small turnips, peeled and thickly sliced 25 g lard or dripping or 30 ml vegetable oil 75 g streaky bacon rashers, rinded and chopped 1 bay leaf salt and pepper 150 ml Beef Stock 150 ml cider 15 ml (1 level tbsp) arrowroot chopped fresh parsley, to garnish Tie up the meat to form a neat joint. Cut the carrots and parsnips into slices about 1 cm thick, halving them if large. Heat the fat in a 3.4 litre deep flameproof casserole. Add the bacon and fry until it begins to brown. Remove the bacon with a slotted spoon and reserve. Reheat the fat in the casserole for a few seconds. Brown the meat all over, turning it with long handled spoons. When browned evenly, remove from casserole and keep warm. Add the vegetables to the pan and fry over a high heat. Add the bacon pieces and bay leaf to the vegetables and season