Jamón en diablado - Spanish for CretonBut I am sure this recipe has nothing Spanish about it. I adapted it from Minçavi.
1 lb of ground veal
1- 10 oz can of cream of mushroom soup, non diluted.*
1 finely minced small onion
1/4 tsp of each, thym, oregano, curry powder and salt.
Pepper to taste.
A couple of drops of chicken concentrate liquide, Bovril type.
Stir all ingredients except water in a pot. Add some water to just flush with the meat mixture. Bring to a simmer and let simmer uncovered for about 45 min stirring now and then. If it is too thick add a bit of water. BE CAREFUL WITH THE WATER, you don't want to have to drain it before freezing. Too much water will turn to ice in the meat.
In the original way of preparing this, I always added 1 tbsp of strong mustard or 1tbsp of tomato paste to give it a zing.
You may serve as is or pass throught the blender for a more even texture. This freezes well also.
** Québécois creton is usually made with ground pork, this recipe uses veal since it is a diet version of creton. Don't expect to get that original creton taste you would get with pork, this is very different.
I do not use the chicken concentrate. For the first time this morning, I used tomato soup and since it is more liquide than mushroom I only added 1/2 a can of chicken stock instead of water - also used for the first time. Once it has cooled I put it in icecube trays and froze it. I thaw 3-4 at a time.