Wineshark Cooking Class - Veal Emince with Gooseliver Sauce 鵝肝醬炒依棉士牛仔

Ingredients (for 4):

• Veal - 1 lb
• Salt - 1/2 tsp
• Black pepper finely - 1/4 tsp
• Cooking oil - 1 tbsp
• Butter - 1 oz
• Onion - 4 oz
• Garlic - 1 tsp
• Mushroom - 8
• Goose liver - 3 oz
• Pate de foie - 1/2 can
• White wine - 1 tbsp
• Brown sauce - 10 oz
• Whipping cream - 2 oz
• Salt - 1/2 tsp
• Black pepper finely - 1/4 tsp
• Parsley finely - 1 tsp

Procedures:

1. Cut the veal into slices.

2. Marinate the veal with salt, black pepper finely and oil.

3. Chop the onion into slices.

4. Cut the mushroom into slices.

5. Cut the garlic finely.

6. Open the can of foie gras paste and pate de foie.

7. Heat the pan with olive oil, and then pan-fry the veal on both sides briefly. Then remove.

8. Add in the butter, then saute the onion.

9. Add garlic and then add in the mushroom slices to continue saute.

10. Add the foie gras paste and pate de foie. Mix well.

11. Add the veal back in, then spray with white wine. 

12. Add the brown sauce and then season with salt and black pepper finely. Add the cream in and stir well.

13. Cook the pasta in salted water. Then put on the serving plate.

14. Scoop the veal and sauce on top of the pasta, sprinkle with parsley.