Gingered Veal Steaks

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons all-purpose flour
  • 1½ teaspoons salt
  • 1 teaspoon ground ginger
  • 1½ teaspoons dry mustard
  • 3 veal shoulder steaks, ½ to ¾ inch thick
  • 2 tablespoons butter
  • 2 onions, sliced
  • 1 cup Chicken Stock
  • 1 cup light cream or evaporated milk


  1. Mix together the flour, salt, ginger and mustard. Pound this seasoned flour into the veal steaks.

  2. Brown the steaks in the butter. Pour off the drippings. Cover the steaks with the sliced onions, add the stock, cover tightly, and cook for forty-five minutes to one hour, until the meat is tender.

  3. Remove the meat to a platter and keep it warm. Add the cream to the cooking liquid and heat it thoroughly. Strain the sauce and serve it separately.

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