Meat · Second Course

Leek and Potatoes Veal Strips

Leek and Potatoes Veal Strips is a second course very easy to prepare, but it is also very tasty!

Sometimes it’s difficult thinking of something new to prepare for dinner: I guess you wouldn’t want eating always the same things!

This dish maybe it is too ordinary but, trust me, you will eat very willingly. In fact, it represents a complete dinner and we need less than half an hour to prepare it! Match it with a couple of bread slices and a fruit and the dinner is done.

Leek and Potatoes Veal Strips 

Ingredients (for 2 servings):

  • 350 g of veal;
  • 10 early potatoes;
  • 1/2 leek;
  • the juice of 1/2 lemon;
  • flour a.r.;
  • rosemary and sage a.r.;
  • oil, salt and pepper.

Preparing the Leek and Potatoes Veal Strips 

Slice the leek, wash and dry it. Wash the early potatoes, without peeling them.

Fill a pot with some water and put it over the heat. Bring to boil, add the potatoes and cook them for about 5 minutes.

Drain them and cool them under fresh water. Dry the potatoes with a clean cloth and cut them in small cubes.

In a non-stick pan, warm two tablespoons of oil. Add the leek and the potatoes; let it cook for about 15 minutes, stirring occasionally. Season with salt and pepper.

In the meantime, slice the veal in strips.

Cut some rosemary needles and 5 sage leaves; sprinkle the minced herbs onto the veal strips then flour them lightly.

When the potatoes are golden, transfer the vegetables into a dish and keep them warm.

In the same pan, add two tablespoons of oil and let the veal brown, stirring.

Add the lemon juice and let it reduce a bit.

Add the vegetables kept aside and stir all the ingredients.

Turn off the heat and serve the Leek and Potatoes Veal Strips when they are still hot.

Leek and Potatoes Veal Strips


Leek and Potatoes Veal Strips

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