Filetes de ternera con salsa de avellanas: Difference between revisions
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<!-- /seo --> | <!-- /seo -->[[Veal]] escalopes with [[Hazelnut|hazelnut]] [[Sauce|sauce]]. | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Creamy, weamey!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
[[ | <span class="reviewDesc">Looks disgusting, tasted fantastic when I made it!</span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/filetesdeterneraconsalsadeavellanas|#filetesdeterneraconsalsadeavellanas]] [[Special:Search/veal|#veal]] [[Special:Search/hazelnuts|#hazelnuts]] [[Special:Search/garlic|#garlic]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/onions|#onions]] [[Special:Search/almonds|#almonds]] [[Special:Search/diced|#diced]] [[Special:Search/sauce|#sauce]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/drywhitewine|#drywhitewine]] | ||
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Latest revision as of 17:54, 22 December 2021
Veal escalopes with hazelnut sauce.
| Filetes de ternera con salsa de avellanas | |
|---|---|
 |
| Server with jacket potatoes | |
| Servings: | Serves 2 |
| Calories per serving: | 682 |
| Ready in: | 50 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 20th January 2013 |
|
Best recipe reviewCreamy, weamey! 5/5 Looks disgusting, tasted fantastic when I made it! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- Olive oil
- 4 veal escalopes, weighing about 200 g each and seasoned with salt and pepper
- 2 onions, chopped
- Garlic to taste, crushed
- 2 tomatoes, finely diced
- 100 g hazelnuts, coarsely ground
- 100 ml dry white wine
- 50 ml single cream
Method
- Heat a little oil in a frying pan and sauté the veal until it is cooked. Remove and set aside.
- Add the onions and garlic to the oil until the onions are golden.
- Add the tomatoes, hazelnuts and white wine and leave to cook for 15 minutes.
- Return the veal to the pan, add the cream, heat through and serve.
Variations
You can substitute almonds for the hazelnuts.
Chef's notes
When making a similar version of this recipe (for 2 people), I increased the amount of cream to about 120 ml. The rest of the pot would only have been throw away and the sauce was crying out for more!
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