← Back to Search Results
sauteeing Spanish
Veal with Chorizo and Green Peppers

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Ternera a la Extremena

For some reason, this veal dish seems to appear on the menu of every Spanish restaurant in New York City and is very popular among the public.

Yield: Serves 4

Ingredients

  • 1½ pounds veal cutlets, sliced thin
  • Coarse salt
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 green pepper, finely chopped
  • 1 chorizo sausage (2 ounces), thinly sliced
  • 6 tablespoons dry (fino) sherry
  • 6 tablespoons chicken broth
  • 2 tablespoons tomato sauce
  • ½ teaspoon thyme
  • 1 bay leaf
  • Freshly ground pepper

Directions

Sprinkle the cutlets on both sides with salt. Heat the oil in a large, shallow casserole. Brown the cutlets over high heat and remove them to a warm platter. Reduce the heat and sauté the onion, garlic, and green pepper for 5 minutes. Add the chorizo and cook 2 minutes more. Stir in the sherry, chicken broth, tomato sauce, thyme, bay leaf, salt, and pepper. Return the cutlets, spoon some sauce over them. Cover and cook slowly 15 minutes.

Notes

Serve with a green salad and a full-bodied red wine like Viña Real.


© 1979, 1980, 1981, 1982 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

356kcal (18%)
24mg (2%)
27mg (45%)
8mcg RAE (0%)
848mg
57mg
40g
3g
1g
8g
146mg (49%)
652mg (27%)
5g (23%)
14g (22%)
2mg (11%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
lidias-italy Lidia's Italy
by Lidia Bastianich
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?