A classic Italian dish simplified for off-road touring
4 thinly-sliced veal escallops
½ cup lemon juice
1 cup beef stock
½ garlic clove – crushed
Splash of cream (or evaporated milk)
Green beans, carrots (cut into sticks) and tinned or steamed baby potato halves
Salt and pepper
- Cut the veal into palm-sized pieces then brown in some olive oil in a hot pan until just cooked. Do this in batches, so it doesn’t stew in its own juices.
- Put aside and keep warm under some foil. Don’t tip out the oil or juices.
- Add the garlic to the pan and fry until softened, then pour in the beef stock and lemon juice. Bring to a simmer or a gentle boil and cook until reduced by half, stirring occasionally to bring up the pan scrapings.
- Stir in the cream or evaporated milk, then put the meat back in and leave to heat through for five minutes.
- Serve with the vegetables, and sauce poured over the veal.
Steam or boil the carrots, beans and potatoes. Put them all in the one pot
– drain out all the water – then add a knob of butter with salt and pepper to taste. Mix the vegetables around to coat them with the glaze, then serve with the veal.
TIP: Evaporated milk can be substituted for cream in many recipes; it’s easier to transport than fresh cream