Meat On A Stick.
Old-country meat dishes may seem like a lot of work, but the results make the work worthwhile. Excellent recipe and tasty.
Meat On A Stick
- 3 pounds veal
- 3 pounds lean pork
- 6 cloves garlic
- 3/4 cup water
- 1/4 cup wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups breadcrumbs
- 1/2 teaspoon curry powder
- 2 eggs
- Oil for frying
- 2 medium onions, chopped
- 1 tablespoon butter, softened
- Cut veal and pork into 1-inch cubes and place cubes in a large bowl. Chop garlic. In a small bowl, mix garlic, water, wine vinegar, salt, and pepper. Pour over meat cubes and stir. Marinate meat cubes for at least 3 hours, or overnight, to allow flavours to blend.
- Leaving about 2 inches at the bottom of each skewer, arrange pork and veal cubes alternately on wooden skewers. Squeeze cubes together. Continue to add meat until all the meat is used. You should fill 12 skewers.
- In a shallow bowl, combine breadcrumbs, curry powder, salt, and pepper. In a second shallow bowl, beat eggs. Dip skewered meat cubes in breadcrumbs. Coat with egg, then dip in crumbs again. Press sticks with your hands and form them to look smooth.
- In a large skillet, heat about 1 inch of cooking oil. Fry meat sticks, a few at a time, until meat is lightly browned on all sides. Combine onions and butter and spread in a large shallow baking dish.
- Place meat sticks on onions and bake in a preheated 325 degree F. oven for about 45 minutes or more, or until meat is tender and no longer pink - this might take longer baking depending on how thick the cubes are.