Ingredients
- (Serves 4)
- 1 and 1/2 pound veal breast cutlets, cut into strips
- 1 cluster dark grapes (3/4 pound)
- 3 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1/2 quart dry red wine
- 1/2 cup grape juice
- 1 scallion
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 1 pinch cinnamon
- 2 teaspoons sugar
- 2 ladlefuls hot meat or chicken stock
- 3 tablespoons balsamic vinegar
- 1 teaspoon potato starch or corn starch
Directions
To make the sweet-and-sour sauce, place the wine, stock, grape juice, thinly sliced scallion, and spices in a saucepan, and bring to a boil.
Simmer uncovered until reduced to one half.
Caramelize the sugar in a small skillet: start on high heat and lower the flame as the sugar starts melting, adding 2 tablespoons of water and the balsamic.
Pour the caramel into the wine broth.
Gradually incorporate the corn starch or potato starch, and allow the sauce to thicken for a few more minutes on low heat, removing any clumps, and the bay leaves, with a slotted spoon.
Heat the olive oil in a large skillet, and sauté the veal strips, seasoning with salt and pepper.
Add the sweet-and-sour sauce and the grapes (halved), and cook for 5 more minutes, stirring continuously.
Serve hot.
**This recipe is great for those who are gluten free
http://dinnerinvenice.com/2011/12/01/veal-strips-in-sweet-and-sour-sauce-with-grapes/
