Monday, August 1, 2016

Recipes by Allen Funt: String Beans Cantonese; Veal Paprika

Allen Funt's String Beans Cantonese

2/3 cup chicken stock (or consomme)
2 tablespoons chopped scallion (white part only)
3 water chestnuts, cut in paper-thin slices
1 tablespoon soy sauce
1/8 teaspoon ground ginger
1/4 teaspoon garlic salt (optional)
1/4 teaspoon monosodium glutamate
Salt and pepper (to taste)
Two 10 oz. packages frozen French cut green beans, slightly cooked (according to package instruction)
1 teaspoon cornstarch

Combine stock (or consomme) in a saucepan with all the ingredients except cornstarch and beans. Simmer 15 minutes or until scallions are tender. Moisten cornstarch with a little warm chicken stock. Add to the mixture, stirring, blending well. Simmer until thickened, stirring. Toss beans in the sauce, heat. Serve with broiled lamb chops or grilled small lean steak. Serves 6.

Allen Funt's Veal Paprika
(250 calories per serving)

1 teaspoon vegetable oil
1 small yellow onion, minced
2 pounds veal chops
3 tablespoons water
1 clove garlic, pressed
2 teaspoons paprika
1/2 teaspoon caraway seeds
1 teaspoon salt
1/16 teaspoon freshly ground pepper
3 tablespoons tomato sauce
1/2 cup buttermilk (at room temperature)

Rub skillet with the vegetable oil, heat. Saute minced onion in hot oil a few minutes, push aside. Brown veal chops in skillet on both sides. Add
water, garlic and seasonings; cover, simmer 1 hour, stirring occasionally. Remove from heat. Mix tomato sauce into buttermilk and pour over the meat. Heat over very low heat but do not boil. Serve at once over cooked rice. Garnish with chopped parsley. Serves 6. 

No comments:

Post a Comment