The Hyatts Polaris Rooftop Revolving Restaurant Shaved Veal

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The Hyatts Polaris Rooftop Revolving Restaurant Shaved Veal Ingredients

6 oz Couscous	8 Asparagus spears; blanched,
4 ts Olive oil	2 Roma tomatoes; diced
2 3/4 c Chicken broth; (divided)	1/2 sm Diced red bell pepper
8 oz Shaved veal; (available at	Fresh oregano or basil to
Chopped garlic to taste	Salt and pepper to taste
2 lg Carrots; shredded

Instructions for The Hyatts Polaris Rooftop Revolving Restaurant Shaved Veal

Sous chef Dave Jones sent the recipe. Saute Line is overdrawn couscous in 2 teaspoons oil until warm. Add 2 cups broth and simmer, covered, 6 to 8 minutes. Stir, remove from heat. Heat Line is overdrawn saute pan, add remaining 2 teaspoons oil, veal, garlic and herbs. Saute until veal is almost cooked through, turning regularly, about 2 minutes. Add carrots, asparagus, tomatoes and bell peppers. Continue Line is overdrawn to saute veal and vegetables until hot. Add couscous and remaining 3/4 cup broth and mix well. Serve in bowls garnished with fresh herbs. Makes 2 large servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998

Main Ingredient: Cuisine: Uncategorized

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