Veal Madeira with Vlita Greens
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
For the Marinade
  • 1 kilo/2 lb. veal roll or as in my case calf roll
  • ½ cup Madeira wine
  • 1 tsp onion powder
  • 2 garlic cloves, minced
  • 1 tsp Italian herbs
  • 1 tsp ground green and pink pepper
For the Sauce
  • 12 tbsp Madeira wine
  • 6 tbsp tomato puree
  • 1 tbsp margarine
  • 150 gr. mushrooms, sliced
  • 4 tbsp evaporated milk
  • 1 tsp corn flour
  • Toasted slices of bread cut in circles
For the Vlita
  • 1 kilo/2 lb. vlita greens
Instructions/ Εκτέλεση
  1. Mix all the ingredients in a blender for the marinade.
  2. Pour the marinade to a non-reactive vessel and place the meat in it too.
  3. Let it marinate for at least six hours or, as I did, overnight.
  4. Preheat oven to 225°C/437°F.
  5. Strain the marinade and keep aside.
  6. Pat dry the meat with kitchen napkin.
  7. Take a pan and pour 1 glass of water.
  8. Place a rack inside the pan and put the meat on the rack.
  9. Cook it until it is done according to your liking, brushing it every 10 minutes with the strained marinade.
I like my meat very well done without any blood. For 1 kilo/2lb. of this veal and so as to be juicy but not blooded, it took me 1 hour and 15 minutes.
If you have thermometer, the temperature on the center of the meat must arrive at about 68°C/154°F. At this point you should take the meat out and let it rest for about 10 minutes. Bear in mind that the meat is still cooking while resting.
  1. As the meat is cooked we make the sauce and we boil the vlita greens.
For the Sauce
  1. In a skillet add the margarine in medium heat and sauté the mushrooms.
  2. Add the tomato puree and cook for about 10 minutes.
  3. Add the wine reserving 2 tbsp of wine for later and cook for another 5 minutes.
  4. Add salt and pepper.
  5. Pour the milk in which you have dissolved the corn flour and stir until the sauce starts to thicken.
  6. A minute before you turn off the fire pour the 2 tbsp of the wine and stir.
  7. Boil the vlita greens exactly as you do with spinach.
  1. In a plate put the circled bread as a bed for the veal.
  2. Cut the veal in pieces.
  3. Place one piece of veal on top of the bread slice and garnish with the vlita greens around it!
  4. You can serve it with pasta or potatoes Duchess style, which I will show you in a following post!
Recipe by Culinary Flavors at