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MANDELKOTT (Veal with Almonds), Swedish

  • 3 to 4 lbs. boneless veal
  • ¼ lb. mushrooms (or small can)
  • 3 tbsp. flour
  • 1 tap. salt
  • 3 to 4 tbsp, butter, or other fat
  • 1 tsp. paprika
  • 1 cup almonds
  • 1 cup cream
  • 1 to 2 cups stock (use beef bouillon cube)
Preparation Instructions

Cut veal in 1 to 2-inch cubes. Dredge with flour seasoned with salt and paprika. This is done very easily by putting them all together in a paper bag and shaking it vigorously. Blanch the almonds by placing then in a kettle with water to cover. Bring to a boil. Drain. Rinse with cold water and pinch off the skins. Chop them in 5 or 6 pieces and simmer in the stock about 30 minutes in order that all the flavor may be obtained for the sauce.

Trim mushrooms and chop coarsely. Saute then 4 to 5 minutes in 1 tbsp, butter (or fat). Transfer to kettle. Now brown the meat in the hot butter (or fat) and as each piece is done to a golden hue, place it in the kettle. Whisk out frying pan with the almond stock end pour it over the meat. Simmer slowly on low heat for 1 hour or until meat is vary tender. Add cream end simmer another 5 minutes. Taste sauce for further seasoning. Serve with boiled potatoes and "lingon" (or cranberries). Serves 6 or more.

This combination of meat and sauce is excellent on the 'smorgasbord" to complement vegetable and egg dishes.

Contributed by Mrs. A. L. Warga, 1950

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