Ma Dashper's Recipes

Welcome to the recipe vault!


Here you will find a series of tried and tested recipes that have tickled my tastebuds, and those of my friends and family, over the years...

British veal with pasta (serves 2, preparation time 5 minutes, cooking time 10 minutes)



  • 1 tablespoon of olive oil

  • 1 medium onion

  • 2 veal steaks

  • 60 ml of sherry

  • 6 tablespoons of creme fraiche

  • 6 button mushrooms (thiny sliced)

  • enough tagliatelle pasta for two people

  • seasoning

Optional Extras:

  • You can swap out the creme fraiche for double cream if you have richer tastes.

  • You can swap out the veal for turkey strips if you do not like the taste of veal. If you are questioning why you should morally eat British veal, go to the links page for a thread on why you should.

  • This is a recipe that can be kept basic, or elaborated on to your own taste.

Here’s what you do:

Step 1 - out the oil in the saucepan and keep it on a medium heat.

Step 2 - roughly chop the onion and add to the oil. These should be fried until they are translucent, but not golden in any way.

Step 3 - Put a large pan of water on to boil with a pinch of salt and some oil.

Step 4 - Cut the veal into thin strips and add to the onions. The veal needs to fried for a few minutes and then taken out of the pan and set aside.

Step 5 - Put the pasta on to cook (this is assuming that you are using fresh pasta with a cooking time of 5 minutes).

Step 6 - add the sherry to the frying pan and allow the alcohol to burn off.

Step 7 - Add the creme fraiche and mushrooms to the frying pan and stir in well.

Step 8 - Just before the pasta has cooked completely, add the veal back in to the frying pan to warm through.

Step 9 - Drain the pasta and put a portion on each plate, afterwards, adding the veal sauce.

Kitchen implements required:

  • Chopping board

  • Sharp knife

  • Frying pan

  • Large pot

#meat #veal #pasta #italy

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© 2015 by Fay Dashper-Hughes. 


Where some of the recipes on this website might have started out as recipes from published chefs, I have amended them and developed them to my taste. Where they remain materially similar to the original recipe I have endeavoured to make sure that the original recipe was already freely available, and I always credit the source. No infringement of intellectual property rights is intended.