steak
Veal Birds
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.
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Veal Juliene
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
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
Tags: European cuisine, Purser Veal medallions, preparation time, jane charlton, sirloin steak, Greek cuisine, veal top sirloin steak recipesVeal “Birds” with sauce
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.
Crumbed Veal with Asagio Cheese
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
Tags: fine asparagus spears, veal steak, homemade tomato sauce, asiago cheeseBarbecue Veal with Olive & Tomato
2 servings
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients
400 g veal steaks (2 x 200g)
1 Tbsp olive oil
3 Tbsp pitted black olives
3 Tbsp pitted green olives
1 medium tomato, deseeded and diced
1 medium clove of garlic, minced
1 medium lemon, zest and juice
2 Tbsp parsley, chopped
60 ml olive oil
salt and pepper
1 grill
1 tray
1 pair of tongs
1 bowl
1 spoon
Directions
step 2 – Prepare the barbecue
If you have a charcoal barbecue, light it 30-45 minutes before you plan to cook, if it is a gas barbecue, turn it to its highest setting for 15-20 minutes before cooking.
Step 3 – Make the sauce
Into the bowl add the green and black olives, tomato, garlic, lemon juice and parsley and the oil. Season with salt and pepper and mix well.
Step 4 – Season the veal
Spoon some oil onto the meat and season with salt and pepper. Turn the steaks over and do the same with the other side.
Step 5 – Barbecue the veal
Place the steaks on the barbecue and cook for 3 minutes. Turn the steaks 90 degrees to make a pattern on the meat and cook for another 3 minutes. Turn the veal over and cook for a final 5-7 minutes.
Remove steaks from the barbecue.
Step 6 – Serve
Place a steak on the plate, crossed side up. Top with some of the sauce and use a little sauce to decorate the plate.
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Tags: green olives, veal steaks, medium tomatoBraised Veal Mediterranean Style
Serves 4
Ingredients
2 Veal Shoulder Steaks, about 1 pound each 500g
2 small onions, quartered
1 large clove garlic, cut in thin slivers
¼ cup dry white wine 1ml
¾ teaspoon dried basil, crushed 3ml
¾ teaspoon salt 3ml
¼ teaspoon dried thyme, crushed 1ml
⅛ teaspoon pepper
1 medium red bell pepper, cut into 1inch squares 2.5cm
2 tablespoons thinly sliced ripe olives 30ml
1 tablespoon finely chopped fresh parsley 15ml
Directions
Preheat oven to 325°F. (160°C)
Place veal steaks in single layer in a 13 x 9-inch baking pan. 33cm X 23cm
Arrange onions around veal.
Add garlic, placing some slivers on veal; add wine.
Sprinkle basil, salt, thyme and pepper over all.
Cover tightly with aluminium foil and bake 45 minutes.
Carefully remove foil and add red peppers to pan.
Cover and continue baking 45 minutes to 1 hour or until veal is tender.
Sprinkle with olives and parsley and serve.
Recipe Source New York Beef Industry Council
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Tags: bell pepper, veal steaks, veal shoulder blade chop recipe, fresh parsley, olivesMediterranean Veal Steaks & Vegetables
Serves 4
Total preparation and cooking time: ½ hour (marinade 2 or more hours prior to cooking)
Ingredients
2 Veal Shoulder Arm or Blade Steaks, ¾inch thick 2cm
1 can (14½ ounces) artichoke hearts, drained, cut in half
½ lb medium mushrooms 220g
2 large red or yellow bell peppers,
cut into 1 inch pieces 2.5cm
1½ cups drained pitted ripe olives 375ml
Marinade
¾ cup prepared Italian salad dressing 180ml
¼-½ teaspoon crushed red pepper 1-2.5ml
Directions
1. Combine marinade ingredients; reserve ½ cup. 125ml
Place veal steaks and remaining marinade in plastic bag; turn to coat.
Close bag securely and marinate in refrigerator 2 hours or overnight.
2. In large bowl, combine artichoke hearts, mushrooms, bell peppers and reserved marinade; toss to coat. Cover and refrigerate up to two hours.
3. Meanwhile soak four 10″ bamboo skewers (25cm) in water 10 minutes; drain.
Remove vegetables; reserve marinade. Thread onto skewers.
Remove veal from marinade; discard marinade.
Place veal and vegetables on grid over medium, ash-covered coals.
Grill, uncovered, 16-18 minutes or until veal is medium and vegetables are tender, turning veal once and vegetables occasionally.
4. Remove vegetables from skewers; return to reserved marinade.
Add olives, toss to coat.
Trim fat from veal; remove bones.
Carve veal crosswise into thin slices; serve with vegetables.
Recipe Source Michigan Veal Committee
Tags: recipe source, olives, yellow bell peppers, blade steakVitello Pepe
Serves 4-6
Ingredients
1 tablespoon oil 15ml
1 tablespoon butter 15ml
1 medium onion, minced
2 cloves of garlic, minced
1 teaspoon fresh hot pepper, finely chopped or to taste
¾ lb Veal Steak 375g (cut in strips)
1 tablespoon all purpose flour 15ml
1 can (280z) whole tomatoes
1 teaspoon dried thyme 5ml
1 teaspoon dried basil 5ml
1 can (14 oz) black olives pitted and drained
Directions
Heat oil in skillet: add butter when the pan is hot.
Add onion, garlic and hot pepper and sauté until onion is softened but not brown.
Toss veal slices with flour and add to the pan.
Sauté briefly, add remaining ingredients, heat through and serve with fresh pasta.
Recipe Source (Veal Appeals Booklet)
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Tags: heat oil, Veal Appeals, veal slicesBraised Veal Steak with Vegetables
Preparation time: 20 minutes
Cooking time: 1 hour
Serves 2
Ingredients
2 teaspoons vegetable oil 30ml
1 lb Veal Shoulder 500g or Blade Steak, ¾ ” to 1″ thick
to taste: salt and pepper
1 small onion, thinly sliced
¼ cup water 60ml
2 medium unpeeled red potatoes halved
¼ lb snow peas, strings removed 125g
Directions
Heat 1 teaspoon of the oil in 12″ non stick skillet.
Add Veal Shoulder Arm or Blade Steak and brown, turning once.
Remove veal from skillet. Sprinkle with salt and pepper; reserve.
Cook onion in skillet in remaining oil over medium heat until crisp-tender, about 3 minutes.
Return veal to skillet.
Add water.
Cover and simmer over low heat 25 minutes.
Arrange potatoes in skillet.
Cover and continue cooking until veal and potatoes are tender, 25 to 40 minutes.
Add snow peas to skillet.
Continue cooking, covered, until peas are crisp-tender, about 5 minutes.
Arrange veal, potatoes and snow peas on platter.
If desired, cook pan liquid over high heat until slightly thickened; spoon over Veal Steak.
Recipe Source (Facts About Versatile Veal)
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Tags: blade veal chop recipe, preparation time, Arrange potatoes, veal shoulder blade steak braised recipe, veal steak cooking time
Veal Cookbook Guide
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Great Veal Recipes and photos. Highly Recommended.
