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Veal Pojarski

Beef22

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6
serves

INGREDIENTS

3 cups (12 oz.) minced carrots
2-1/2 cups (12 oz.) minced onions
1-1/2 cups (6 oz.) minced celery
1/2 cup (4 oz.) unsalted butter
1-1/2 lb. ground veal (IMPS/NAMP 396)
3 cups (5 oz.) soft bread crumbs
4 ea. eggs
1 tbsp. kosher salt
1 tbsp. pepper
1 tsp. nutmeg

INSTRUCTIONS

  1. 1
    Sweat carrots, onions and celery in butter in large sauté pan until onions are translucent. Cool.
  2. 2
    Combine ground veal, vegetable mixture, bread crumbs, eggs, salt, pepper and nutmeg in large bowl; mix lightly but thoroughly. Divide and shape into twelve 6-1/2 oz. chop-shaped patties. Cover and refrigerate until ready to use.
  3. 3
    Place patty on grill; cook to medium doneness. Serve with desired sauce and side dish.

notes

Recipe adapted from Chef Jon Paul Hutchins, Scottsdale Culinary Institute, Scottsdale, AZ

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