Veal Samrakand

    1 hour 25 minutes

    This is a Russian dish (Samrakand is the second largest city in Uzbekistan) that has an unusual combination of flavours with a great result. It's a little bit sweet and a little bit spicy.


    Queensland, Australia
    4 people made this

    Serves: 4 

    • 500g diced veal
    • 3 tablespoons oil
    • 3 tablespoons plain flour
    • 1/2 cup white wine (you could also try it with Red)
    • 2 tsp cumin
    • 1 cup sour cream (or light & creamy for a lighter option)
    • 1/2 cup sultanas
    • 4 tablespoons tomato paste
    • 1 1/2 cups beef stock
    • 2 tablespoons red currant jelly
    • 1/2 - 1 teaspoon cayenne pepper to taste
    • salt to taste
    • chopped parsley

    Preparation:10min  ›  Cook:1hour15min  ›  Ready in:1hour25min 

    1. Brown meat all over in oil. This can be done in batches to avoid overcrowding the pan. Return all meat to the pan and sprinkle with cumin and flour and reduce heat to low, stirring. Pour over wine and stir well, picking up bits that are stuck to the bottom of the pan.
    2. Add sultanas, tomato paste and stock. Mix well and bring to the boil. Add red currant jelly, salt, cayenne pepper and mix well.
    3. Cover and reduce heat. Simmer for 1 hour. Just before serving stir in sour cream (or Llght & creamy).
    4. Serve with a sprinkle of parsley on top, alongside baby potatoes and your favourite vegetables.

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    This is an unusual dish, a little sweet, but nice for a change from the same ol same ol!  -  14 Mar 2012