Sautéed Veal Loin in Creamy Walnut Sauce (Gjellë me Arra)
From what I Know... Gjellë me Arra means dish with nuts and is traditionally made in Albania with either chicken or veal and walnuts.
Albanian
Type of Dish Main

Ingredients
- 800 g (1 ¾ lbs) Veal Loin (1 inch Dice)
- 15 ml (1 Tbsp) olive oil
- 15 g (1 Tbsp) plain flour
- 50 g (3 Tbsp) walnuts (finely crushed)
- 150 ml (1 cup) milk
- 2 each egg yolks
- 2 cloves garlic (crushed)
- 100 g (1/4 lb) unsalted butter
- to taste sea salt
- to taste black pepper
- 8 g flat leaf parsley
Preparation
- Roast walnuts in a dry pan (no oil) until golden and aromatic, peel off the skin and grind nuts with a pestle and mortar or in a food processor. Season the veal with salt and pepper and sauté in a saucepan with olive oil over medium heat until cooked.
- Remove veal and leave aside on a dish, leave the remaining juices in the saucepan. In another saucepan, add flour and sauté over medium heat until it becomes a light brown color. Take care not to burn it.
- Add half the butter, crushed walnuts and garlic to flour, mix well and cook for 4 to 5 minutes on low heat. Add milk and the juices from the other saucepan, cook on low heat, Stir constantly until the sauce thickens (about 5 minutes).
- Finally add egg yolks to sauce and remove from heat. Add the cooked veal and mix.
- Finally add egg yolks to sauce and remove from heat. Add the cooked veal and mix.
- Add the remaining butter to a pan and cook at high temperature until it becomes a deep brown color but not burnt. Serve the Veal with the walnut sauce, spoon the Brown butter on top. Sprinkle with chopped parsley and serve.
Further Information
Yield 4
Preparation Time is approxmiately 30 minutes.
Cooking Time is approxmiately 1 hour.