VEAL & PASTA IN SAGE MUSTARD SAUCE


COOKBOOK: Women’s Weekly Cookbook - Low-Fat Feasts

Low fat meals do not have to be boring. I probably served a little too much pasta with this veal but it was delicious.

Simple and easy, with lots of flavour!

A great meal to make for the family.


Please note: I cooked spaghetti for my video


Enjoy




RECIPE

Serves 4


500g fettuccine or spaghetti

1 tablespoon of butter

2 tablespoon olive oil

8 veal steaks (680g)

Salt & pepper

3 cloves of garlic, chopped finely

2 tablespoons of seeded mustard

3/4 cup (180ml) dry white wine

1 cup (250ml) chicken stock

1 tablespoon of chopped sage

500g snow peas, sliced in half, lengthways

Cook the pasta in a large saucepan of boiling water as per package instructions.

Drain pasta (leave a slight amount of liquid in the pot) and add the butter. Combine well until butter has melted.

Place the snow peas in a microwave safe dish and cook for 4mins. (add a tablespoon of water to the dish)

Heat one tablespoon of olive oil in a frying pan. Fry the veal on each side for approx 2-3mins. Remove and set aside. In the same pan, add the drained snow peas and fry for a min or so, allow it to absorb any pan juices.

Add the remainder of olive oil to a frying pan and fry the garlic and sage for a min. Add the seeded mustard. Combine well. Gradually add the wine and stock. Bring to boil. Allow it to simmer for 5mins or until reduced by half. Season with salt and pepper. Turn the heat down to low. Take the cooked veal and add it to the sauce. Turn it a number of times & remove and set aside. Any remainder sauce add it to the pasta and combine well.

Serve pasta on a plate with 2 pieces of veal along side of it.










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