Veal Recipes

Archive for the ‘steak’ Category

serves 4

Ingredients

4 (500g) veal fillet steaks, trimmed of visible fat

-Teriyaki Marinade
2 teaspoons reduced salt soy sauce
¼ cup rice wine (or dry sherry)
1 teaspoon brown sugar
1 teaspoon finely grated fresh ginger
2 teaspoons teriyaki sauce
1 clove garlic, crushed.

Directions
Combine all marinade ingredients in a bowl. Refrigerate until used.
Add the veal to the marinade, cover and marinate veal in refrigerator for at least one hour. Drain and reserve marinade.
Barbecue or grill until cooked as desired. Brush with reserved marinade during cooking.
Serve with grilled vegetables or salad and hot crusty bread.

3g fat per serve.

Recipe Source: The Heart Foundation Cookbook.

serves 4

Ingredients
12 slices veal cut into 1-inch thick slices, about 1 1/2 lbs total weight
12 small white onions, peeled
1/2 cup water
1/4 teaspoon sugar
salt to taste
4 tablespoons butter
2 tablespoons flour
freshly ground pepper to taste
1/4 pound mushrooms, thinly sliced, about 2 cups
2 cooked, thinly sliced artichoke bottoms
1/2 cup dry red wine
1/2 cup Demi-glace
8 whole cooked chestnuts
chopped parsley for garnish

Directions
Have the meat cut and ready to cook.

Combine the onions, water, sugar, and salt, add one tablespoon of the butter and bring to the boil.
Cover and cook ten minutes, or until onions are tender.

Uncover and cook over high heat until liquid evaporates and onions are lightly browned and glazed.

Dredge the meat on all sides in flour seasoned with salt and pepper.

Heat three tablespoons of butter in a heavy skillet large enough to hold the meat in one layer.
Add the meat and cook until golden, three or four minutes to a side.

Remove and arrange the pieces of veal on a warm platter.
Add the mushrooms and artichokes to the skillet and cook briefly.
Remove and set aside.

Pour off the fat from the skillet.
Add the wine and cook, stirring, until almost evaporated.
Add the demi-glace and stir to blend.

Add the onions, mushrooms, artichokes, and chestnuts to the sauce and bring to the boil.
Transfer one chestnut to each mignonette.
Pour the remainder of the sauce over the veal and sprinkle with chopped parsley.

NOTE: If demi-glace is not used, substitute half a cup of veal or chicken broth and bring to the boil. Blend half a teaspoon arrowroot with one tablespoon of dry white wine and stir it into the sauce.
Use freshly cooked shelled chestnuts, prepared according to any standard recipe, or use canned chestnuts.

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

Breaded veal with herbs and anchovies

serves 4

Ingredients
1 1/2 lbs veal steaks, about 3/4 inch thick
4 tablespoons olive oil paste
1/2 teaspoon crushed rosemary
1/2 teaspoon crushed sage
salt and freshly ground pepper to taste
1 cup fine fresh bread crumbs
5 tablespoons butter at room temperature
4 chopped anchovies or 1 tablespoon prepared anchovy
4 slices French or Italian bread, cut on the bias into slices about 3/4 inch thick
2 tablespoons dry sherry

Directions
Cut the meat into four pieces of more or less equal size.

Place the veal in a flat dish and add half the oil and the rosemary, sage, salt, and pepper.
Turn the pieces to coat.
Let stand one hour.
Coat the veal pieces on all sides with bread crumbs.

Heat two tablespoons of oil and one tablespoon of butter in a large heavy skillet.
Cook the meat on both sides to brown.
Lower the heat and continue cooking for seven or eight minutes to a side until done.
Do not let the coating bum.

Blend 4 tablespoons of butter with the anchovies.

Toast the bread on all sides.
Butter one side with anchovy butter.
Top the anchovy-spread toast with the veal.

Add the sherry to the skillet and stir to blend.
Strain this over the meat and serve hot.

Serve with Creamed Spinach.

Recipes Source

Veal Cookery click on link or image to buy

Veal Cookery (Hardcover) Craig Claiborne (Author), Pierre Franey (Author)

2-4 servings

Ingredients

For steak
2 12 oz veal rib-eye steaks 340g
1 tablespoon kosher salt
2 tablespoons freshly ground black pepper

For watercress sauce
3 cups watercress leaves
1/2 cup spinach leaves
1 cup heavy cream
salt
freshly ground black pepper

For roasted chanterelles
4 tablespoons unsalted butter
1 lb fresh chanterelle mushrooms, brushed clean 450g
5 ozs bacon, cut into small pieces 140g
4 whole shallots, peeled and cut in half
6 sprigs fresh thyme
salt
freshly ground black pepper
1/2  cup full-bodied red wine, such as Cabernet or Bordeaux

Directions
Preheat oven to 375°F (190°C)
Season  veal steaks with salt and pepper.
Rest at room temperature for at least 10 minutes.

Bring a pot of salted water to a boil.
Plunge watercress in water for about 1 minute and add spinach during last 30 seconds.
Remove from water and drain as much liquid out as possible, either by pressing greens against a strainer or squeezing by hand.

Place greens in food processor and purée for 1 minute, then slowly add heavy cream until mixture reaches a saucy consistency.
Season with salt and pepper.

Heat a large ovenproof saute pan over medium heat and add butter, chanterelle mushrooms, bacon, shallots and thyme sprigs.
Season lightly with salt and pepper and cook for 3 minutes.
Deglaze pan with red wine and place pan in oven for about 10 minutes.

While mushrooms are in oven, grill or pan-sear steaks to desired doneness, approximately 5 minutes per side for medium rare, depending on thickness of steaks.
Let rest for about 5 minutes.

Arrange mushrooms on plate and spoon watercress sauce around.
Slice steaks (or leave whole) and place on top of mushroom mixture.

Recipe Source: from Intermezzo Chef Andy Brooks, Brooks Restaurant – adapted for Veal

6 servings

Ingredients
1½ lb thin veal steak
1 tablespoon onion, chopped
1 tablespoon celery, chopped
6 tablespoon butter
1 cup soft bread crumbs
1 tablespoon parsley, minced
½ teaspoon salt
½ teaspoon paprika
½ teaspoon thyme
flour
4 tablespoon butter
1½ cup sour cream

Directions
Cut veal into 6 inch squares (15cm).
Saute onion and celery in 2 tablespoons butter.
Stir in bread crumbs, parsley, salt, paprika and thyme.
Spread veal with bread filling; roll and tie with string.
Dip in flour.
Saute rolls in remaining butter until brown.
Add sour cream.
Simmer for 30 minutes.

Serves 4-6

Ingredients
1½ lb veal steak (sliced thin)
¼ cup flour
2 tablespoons butter
2 tablespooons flour
1½ cup boiling water

Stuffing:
1 egg
1 teaspoon salt
¾ teaspoon celery salt or sm. stalk celery, chopped
1/8 teaspoon pepper
1/8 teaspoon thyme or poultry seasoning
2 tablespoons lemon juice
¾ cup bread crumbs

Direction
Beat egg well then mix in all other ingredients (stuffing only).
Roll stuffing in veal and secure with toothpicks or tie with heavy string.
Roll the “birds” in the ¼ cup flour and brown in the 2 tablespoons of butter.
Add 2 tablespoons of flour, stirring to prevent lumps.
Add 1½ cups of water and put in casserole.
Cover and bake for 1 hour at 400 degrees.
This recipe can also be used with chicken by pounding chicken breast thin.
Use 1 chicken breast per person.

6 servings

Ingredients
1 ½ lbs. Veal steak cut into julienne strips
4 tablespoons butter or margarine, divided
½ cup water
1 teaspoon basil
1 medium green pepper, diced
1 cup onions, thinly sliced
1 can (6oz) broiled sliced mushrooms, drained
1 can (15oz) tomato sauce
½ cup canned, halved or chopped water chestnuts
few drops hot pepper sauce
1 teaspoon Worcestershire Sauce
salt and pepper to taste
½ cup dry Sherry
1 cup dairy sour cream

Directions
Brown veal slowly in 2 tablespoons butter, stirring often to prevent burning.
Add water and basil; simmer 20 minutes.
Meanwhile, cook green pepper and onions in remaining 2 tablespoons butter until soft but not brown; add to veal with mushrooms, tomato sauce and water chestnuts.
Mix well.
Simmer 15 minutes longer.
Stir in hot pepper sauce, Worcestershire sauce, salt, pepper and sherry.
Simmer 5 minutes.
Lower heat; stir in sour cream slowly.

Veal medallions with tomato & olive sauce

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves 4

Ingredients
4 (about 600g) pontiac potatoes, unpeeled, quartered, each quarter thickly sliced lengthways
2 teaspoons olive oil
1 x 400g can Italian diced Roma tomatoes
60g drained pitted kalamata olives, coarsely chopped
1 garlic clove, crushed
2 teaspoon caster sugar
8 (about 400g) boneless veal sirloin steaks
1/3 cup firmly packed basil leaves, shredded
100g broccolini florets
shredded basil, extra, to garnish

Directions
Preheat oven to 240°C.
Line a baking tray with baking paper.
Spread potato over tray and brush with oil.
Cook on top shelf of preheated oven for 25 minutes or until golden brown and tender.
Meanwhile, heat a non-stick frying pan over medium-high heat.
Add the tomato, olives, garlic and sugar.
Cook, stirring, for 5 minutes or until sauce thickens.
Add the veal and cook for 2 minutes each side or until tender.
Remove from heat and stir in the basil.
Meanwhile, cook the broccolini in a steamer basket over a saucepan of boiling water for 2 minutes or until tender crisp.
Divide veal among plates.
Spoon over tomato sauce and sprinkle with extra basil.
Serve with broccolini and potato.

Recipe Source Australian Good Taste – March 2005 Recipe by Jane Charlton and Jan Purser

original recipe and language – The English Hus-wife, Gervase Markham, 1615

You shall take a legg of Veal, and cut the flesh from the bones, and cut it into thinn long slices: then take sweet herbs, and the white part of Scallions, and chop them well together with the yolks of eggs, then role it up within the slices of Veal, and so spit them and roast them: Then boyle Verjuice, Butter, Sugar, Cinnamon, Currants and sweet herbs together, and being seasoned with a little salt, serve the Olives up upon the Sawce with salt cast over them.
The Modern Version:

(The original recipe calls for broiling the olives (“birds”) on a spit over a fire, but sautéing them is both easier and better tasting.)

Ingredients
1 lb veal round steak, (450g) ½ inch thick
2 hard boiled egg yolks
¼ cup minced parsley
3 scallions, white part only, minced
½ teaspoon thyme
¼ teaspoon rosemary
1 teaspoon salt
3 tablespoon butter

For The Sauce:
1 cup white wine vinegar
1 tablespoon butter
1 tablespoon currants (soaked in hot water for 10 minutes)
1 teaspoon brown sugar
¼ teaspoon rosemary
¼ teaspoon cinnamon
1 teaspoon parsley, minced

Directions
Remove any bones or fat from the veal and cut into 4 pieces (approximately 3 X 4 inches).
With a meat tenderizer or a wine bottle, flatten the pieces as flat as possible.
Mix the egg yolks, parsley, scallions, thyme and salt to form a paste.
Divide the paste in fourths, and spread one fourth onto each piece of veal.
Roll up each piece and tie with butcher’s string.
Melt the butter in a heavy skillet.
Brown the veal birds lightly on all sides.
Lower the heat and continue cooking for about 12 minutes.

To make the sauce, combine all of the sauce ingredients in a small saucepan and bring to a boil; reduce heat, and simmer for ten minutes.
Pour the sauce over the veal birds and cook for two more minutes.

Serves 1

Ingredients
1 thin veal steak
1 anchovy fillet, finely chopped
1 garlic clove, finely chopped
fresh parsley, rosemary and sage, all finely chopped.
sea salt
fresh black pepper
1 egg, beaten
dried breadcrumbs
peanut oil, for deep frying
a knob of butter
1-2 tablespoons of homemade tomato sauce
slices of Asagio cheese

Directions
Check that your steak is of an even thickness.
If not, give it a light bashing with the rolling pin (I love a bit of discipline in the kitchen).
Combine the egg with the anchovy, garlic herbs and seasoning,
Add the veal steak to the egg mixture, cover and refrigerate for a few hours.
Remove the steaks from the egg marinade and allow the excess to drip away.
Dip the steak into the breadcrumbs.
Coat well, pressing the crumbs into the meat.
Place in the fridge, covered until you are ready to fry.
Preheat your grill to hot.
Heat enough peanut oil in a pan so you can deep fry your steak (or steaks if making more than one). When hot, add the butter and fry the crumbed steak until golden.
Immediately drain on some paper, for a minute.
Top with a spoonful or two of tomato sauce and slices of asiago cheese.
Place under the hot grill, until the cheese is just melted and oozing.
Serve immediately.

It is perfect with a simple dish of very fine asparagus spears and rainbow chard stalks tossed with a white truffle oil vinaigrette.

Recipe source EAT ME