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Should you decide to stop in sunny Spain during your culinary journey, you are bound to find a recipe with veal and another favoured guest in their kitchen – almond. Combined, almond sauce and veal, simply delicious!


600 g veal steaks (4 pieces)
1 tablespoon Vegeta Beef Stock Powder
30 g plain flour
30 g butter
100 g grinded, peeled almonds
50 ml water
pinch grinded cinnamon
50 ml sherry
100 ml cooking cream
almond slices (for decoration)

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons45 min

  • 1 Thin out the veal using a mallet.
  • 2 Sprinkle steaks with Vegeta Beef Stock Powder and coat one side with flour.
  • 3 Fry the steaks in a pan in hot butter, placing the flour coated side down first, cook each side for about 3-4 minutes.
  • 4 Continue cooking in uncovered pan, adding small amounts of water, for 15 minutes.
  • 5 Remove braised steaks and cover to keep warm.
  • 6 Sauce: Add almonds to the left over butter and cook shortly. Cover with water and cook for another minute or so.
  • 7 Add cinnamon, sherry, cooking cream and return the veal to cook for another 2 minutes.


The veal will be a lot tastier if left to marinade in Vegeta Beef Stock Powder for about 2 hours.


Serve with the prepared sauce sprinkled with almond slices and with salad of your choice.

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