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Fettuccine Primavera with Veal
This colourful pasta dish can be made any time of the year! A tender cut of veal goes beautifully with a delicate cream sauce
and flavourful vegetables.
4 servings.
Ingredients:
12 oz fettuccine 375 g
1 lb veal loin or round, cut into strips 500 g
2 tablespoons olive oil 30 ml
1-1/2 teaspoons salt 7 ml
1/2 teaspoon pepper 2 ml
2 cloves garlic, minced
2 carrots, thinly sliced
2 cups broccoli florets 500 ml
1 sweet red pepper, thinly sliced
3/4 cup dry white wine 175 ml
1/2 cup chicken stock 125 ml
2 tablespoons chopped fresh basil or dill 30 ml
2/3 cup Heavy Cream
1/3 cup freshly grated Parmesan cheese 75 ml
Directions:
In large pot of boiling water, cook fettuccine according to package directions; drain well.
Meanwhile, sprinkle veal with 1/2 teaspoon (2 ml) of the salt and pepper.
In large, shallow pot, heat half of oil over high heat; brown veal in batches.
Transfer to plate.
Reduce heat to medium; add remaining oil.
Cook garlic, carrots, broccoli and red pepper, stirring, for about 5 minutes or until tender crisp.
Add wine and chicken stock; bring to boil.
Reduce at and simmer until liquid is reduced by half.
Return veal and any accumulated juices to pan; pour in cream and remaining salt.
Bring to boil; simmer for 2 minutes.
Toss with drained pasta; sprinkle with basil and Parmesan.
Nutritional Information Per Serving:
531 Calories
32.8 g Protein
29.7g Fat
33.1 g Carbohydrate
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This recipe was taken from the ” Veal and Pasta” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Quick and Easy Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide
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Orange Ginger Stir-Fry
For a refreshing change to your evening Meal, try this easy veal stir-fry.
4 servings.
Ingredients
1lb veal loin or round, cut into bite size strips 500 g
1/4 cup orange juice concentrate 50 ml
1/4 cup soy sauce 50 ml
1-2 cloves minced garlic
1 tablespoon fresh ginger, minced 15 ml
1-1/2 cups assorted fresh vegetables 375 ml
Directions
Combine orange juice, soy sauce, garlic and ginger.
Pour over veal strips and marinate 15-30 minutes or up to 2 hours for increased flavour intensity.
Drain and discard marinade.
Pre-heat wok or large deep skillet with enough oil to prevent sticking.
Cook veal strips quickly until just done (approx. 3-4 minutes).
Remove veal.
Add vegetables, such as pepper strips, onions, snow peas, etc., and stir-fry 2-3 minutes more.
Return veal to pan and heat through.
Serve over noodles, rice, or couscous.
Nutrition Information Per Serving:
212 Calories, 26 g Protein, 5.4 g fat, 11 g Carbohydrate
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This recipe was taken from the “Quick and Easy Veal” section of the “Cooking with Ontario Veal Cookbook Guide“.
Other sections are “Veal and Pasta,” “Grilling Veal”. “Roasting Veal”, “Entertaining with Veal” and “Traditional Veal Favourites” There is also information on veal selection and storage, taste and nutrition and details of all the many cuts of veal. Now available to buy online only for $21.95 with Free Shipping Worldwide |
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Gourmet Veal Stroganoff
Prep: 10 minutes
Cooking: 15-20 minutes
Easy
4 servings
Ingredients
1 1/4 lb veal round 600 g - eye of round is less expensive than inside round
3 tablespoons butter
3 shallots
1 tablespoon cognac
3/4 cup Crème fraîche* or sour cream 200 ml
18 oz mushrooms 500 g
salt and pepper
*Crème fraîche is a matured cream that contains between 30% to 40% fat. It originated in Normandy, one of the strongholds of the French dairy manufacture. This delicate yet flavorful product is similar to the American sour cream, thick with hints of tanginess and nutty flavours. Crème fraîche is the staple companion for caviar, smoked salmon, and many other gourmet products.
Stroganov:, surname of a prominent line of Russian nobility
Directions
Chop the shallots finely and cook them gently in 1 tablespoon butter until soft and translucent.
Wash and thinly slice the mushrooms; add to the shallots and continue cooking over low heat.
Cut the veal into thin strips and brown in the remaining butter.
Keep warm.
Add the cognac and cream to the mushrooms.
Season with salt and pepper and cook gently until the sauce is smooth and slightly thickened.
To serve, spoon the sauce over the veal and accompany with steamed broccoli.
Recipe Source: the World Wide Gourmet
Tags: tablespoon cognac, recipe source, beef, American sour cream, oz mushrooms, Hospitality Recreation, veal round roast recipe
Veal Cookbook Guide
Now available to buy online only for $19.95 with Free Shipping Worldwide.
Great Veal Recipes and photos. Highly Recommended.
