John Myers
Ingredients for 4 servings:
- 1 kg veal shoulder, lean as possible
- salt water
- some butter for frying
- 125 g mayonnaise
- 3 tbsp tomato ketchup
- 2 peppers, red, finely chopped
- 1 tbsp condensed milk
- ½ tsp cayenne pepper
- 1 pinch of salt
- 1 large tomato(s) for garnishing
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes
Bring the veal to a boil in cold, salted water and simmer for about 50 minutes. When it’s cooked, remove it from the liquid and let it cool. In the meantime, whisk the ingredients for the sauce in a blender. Melt the butter in a pan and let the meat sizzle for a few minutes. If necessary, thin the sauce a little with condensed milk and continue sizzling. When the meat is cooked, prepare a serving platter by spreading some of the sauce on the plate. Cut the meat into evenly thick slices (about 4 mm) and arrange them overlapping on a serving platter. Spread the prepared sauce over the meat and garnish with tomato slices. Serve cold.
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