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