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.