Tenderloin in Sour Cream
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
7
🍽️ Servings
3
Description
Recipe taken from a book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Veal Tenderloin - 4.4 oz
- Sour Cream - 1.8 oz
- Clarified Butter - 0.4 oz
- Canned Grape Leaves - 3.5 oz
- Salt - to taste
- Ground clove - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Trim the tenderloin of tendons and cut into pieces 1–1.5 cm thick.
Step 2
Gently pound the pieces of tenderloin, sprinkle with salt and pepper, and sauté on both sides in a skillet with melted butter.
Step 3
Then pour sour cream over the meat, add cloves, cover the skillet with a lid, and simmer on low heat for 10–12 minutes.
Step 4
Serve the tenderloin in the same skillet.
Step 5
Serve the pickled grapes separately.
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