Veal Recipes

Archive for the ‘stew’ Category

Serves 4
Ingredients
1 lb. veal stew meat (lean veal cut in 1-inch cubes) 454g
2 large banana peppers, remove seeds and slice, or use sweet bell peppers
1/2 cup chopped onion
olive oil spray for slow cooker
1 can (6 oz) V8 juice 168ml
1-2 cloves garlic, minced
1/4 cup red wine
pinch dried leaf thyme
pinch crushed red pepper or ground cayenne pepper
pinch Italian seasoning
garlic salt to taste

Directions
Combine all ingredients in a crockpot (slow cooker).
Cover and cook on low for 7-9 hours.

total time 2 hours
serves 4

Italian Veal Recipe

Ingredients
2 lbs veal stew, (1kg) cut into 3/4-inch pieces (1.9cm)
2 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
3/4 lb Yukon gold potatoes, (340g) peeled and cut into 1/2 inch pieces (1.27 cm)
2 carrots, peeled and cut into 1/2 inch pieces (1.27cm)
1 large white onion, roughly chopped
1 medium zucchini, quartered lengthwise and cut into 1/2-inch pieces (1.27cm)
1 celery stalk, roughly chopped
2 teaspoons finely chopped fresh rosemary
1 teaspoon whole black peppercorns, roughly chopped
1/4 teaspoon fine sea salt, preferably smoked
2 1/2 cups store-bought vegetable broth plus 1 cup water, heated to a simmer, or 3 1/2 cups homemade vegetable broth
1 tablespoon plus 1 teaspoon unbleached all-purpose flour

Directions
Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat.
Add half of the veal stew pieces and cook, turning, until browned all over, about 7 minutes.
Transfer veal stew pieces to a plate.
Repeat with remaining oil and veal stew pieces.
Pour off the oil.

Melt 2 tablespoons butter in pot over medium heat; add potatoes, carrots, onion, zucchini, celery, 1 teaspoon rosemary, peppercorns and salt.
Cook, stirring occasionally, for 5 minutes.

Add veal stew pieces and any accumulated juices back to pot.
Add stock and water; bring to a simmer.
Cover, reduce heat to low, and gently simmer until meat is tender, about 1 hour.
Using a slotted spoon, transfer veal stew pieces and vegetables to a bowl.
Pour cooking liquid into a second bowl, and return pot to stove.
Melt remaining tablespoon butter in pot over medium-low heat, then stir in flour.
Cook, stirring constantly, for 3 minutes.

Whisk in cooking liquid. Bring liquid to a low boil and cook, uncovered, whisking occasionally, until reduced to about 2 cups, about 15 minutes.
Return vegetables and veal to pot; stir in remaining teaspoon rosemary.
Heat to warm through.

Recipe Source – Cucina Italiana

Total preparation and cooking time: 1-1/2 hours

Serves 4

Ingredients
1-1/2 lbs veal stew ( 800g) cut into 1-1/2-inch pieces (4cm)
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 can (14-1/2 ozs) diced Italian-style tomatoes, un-drained
2/3 cup ready-to-serve chicken broth
2 cloves garlic, minced
2 medium green bell peppers cut into thin strips
hot cooked rice
grated Parmesan Cheese

Directions
Combine flour, salt and pepper.
Lightly coat veal with seasoned flour; reserve remaining flour.
Heat oil in Dutch oven over medium heat until hot.
Brown 1/2 of veal; remove from Dutch oven.
Brown remaining veal and remove.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven.
Return veal to Dutch oven; bring to a boil.
Reduce heat; cover tightly and simmer 45 minutes.
Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

Serve stew over rice; sprinkle with cheese, as desired.

Recipe Source: vealmadeeasy.com

Serves 4

Ingredients
1 1/2 lb veal diced    650g
salt & freshly ground pepper
2 tablespoons plain flour
1 tablespoon Bertolli light olive oil
1 red onion, halved, sliced
2 garlic cloves, chopped
2 tablespoons smoked paprika
1 cup button mushrooms, halved 250 g
1 red capsicum, cut into 1 inch (2 cm) pieces
1/2 cup chicken stock (125ml)
1/2 cup fresh continental parsley leaves (125ml)
pasta bows, to serve

Directions
Season the flour with salt and pepper and place in a plastic bag.
Add the veal to the bag and shake to coat evenly.
Heat oil in a large saucepan over a medium-high heat.
Add veal and cook 3 minutes or until browned.

Reduce the heat to medium-low and add the onion and garlic.
Cook stirring, for 2 minutes or until the onion is soft.
Add the paprika, mushrooms and capsicum and cook for 1 minute.
Add the stock and reduce the heat to low.
Cover and simmer for 10 minutes or until the meat is tender.

Meanwhile, cook the pasta in a saucepan of boiling water according to packet instructions or until al dente.

Serve the paprika veal on the pasta scattered with the parsley leaves.

Preparation: 10 min
Cook: 50 min
Easy Recipe
Serves 4 – 6

Ingredients
1 lb veal, boneless veal shoulder, cut in bite-size pieces (spezzato) (450g)
1 lb fresh mushrooms, porcini if you have them, cleaned and cut in large pieces. (450g)
You can also use ½ cup dried mushrooms, soaked for ½ hour.
1 small onion, chopped
1 clove of garlic, peeled and crushed
1 cup white wine
2 tablespoons unsalted butter
2 tablespoons good olive oil
Italian parsley, chopped for garnish (optional)
salt & pepper to taste

Directions

In saucepan on medium heat, sauté the onion and garlic until transparent.
Reduce heat, add the veal pieces, lightly brown stirring regularly.
Add the white wine, cover, cook on low heat for about 20 minutes (the liquid should just be bubbling).
Add the mushroom pieces, salt and pepper, and cook, covered for another 20 minutes.
You can add a bit of chicken or beef broth here if too dry, or allow to reduce if too wet (some mushrooms have a lot of water in them) until sauce is desired consistency.

Serve with polenta or fresh pasta like fettucine or tagliatelle.

Reserve a cup of the pasta cooking water to moisten the pasta if dish, when served, is too dry.
Garnish with fresh chopped parley, if desired.

Serves: 4-6

Ingredients
1½ lbs boneless veal stew, cut into 1½ inch cubes
2 tablespoons vegetable oil
3 mild Italian sausages, cut into 1 inch slices (I use turkey Italian sausage)
1 medium onion, chopped
½ lb mushroom, quartered
1 cup beef broth
1 medium red bell pepper, seeded and chopped
½ cup dry sherry or additional beef broth
1 cup sour cream
2 tablespoons flour
ground nutmeg
salt and pepper

Directions
Heat oil in a wide frying pan over medium-high heat; add veal and sausages and cook, stirring, until well browned on all sides Stir in onion and mushrooms and cook until onion is soft.

Add broth, bell pepper and sherry Bring to a boil; cover, reduce heat and simmer until meat is tender when pierced (about 1 hour) Increase heat to high and cook, uncovered, until liquid is reduced to about 1 cup Reduce heat to medium.

In a small bowl, stir together sour cream and flour until well blended, then stir into veal mixture; season to taste with nutmeg, salt and pepper Cook, stirring, until bubbly.

Marengo, à la [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6

Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth
1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions
12 – 15 Kalamata olives *
1/2 cup chopped fresh parsley, as needed

slow cooker (crock-pot)

Directons
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.

* Kalamata Olives – One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.

Marengo, à la  [muh-RENG-goh]
A veal or chicken dish in which the meat is sautéed in olive oil, then braised with tomatoes, onions, olives, garlic, white wine or brandy and seasonings.
Sometimes scrambled eggs accompany the dish. It’s said to have been created by Napoleon’s chef after the 1800 Battle of Marengo.

preparation: 25 minutes
cooking: 6 hours 20 minutes
serves 6

Ingredients
2¼ lb. (1 kg) cubed stewing veal
6 tablespoons (45 ml) flour
salt and pepper to taste
4 tablespoons (30 ml) oil
1 cup onion, minced
2 garlic cloves, chopped
2 tablespoons (30 ml) tomato paste
1 cup (250 ml) diced tomatoes
1 cup (250 ml) dry white wine
3 cups (750 ml) beef broth
1 cup white mushrooms, quartered
1 cup (250 ml) pearl onions
12 – 15 Kalamata olives *
1/2 cup chopped fresh parsley, as needed

slow cooker (crock-pot)

Directons
In a bowl, toss veal in seasoned flour to coat.
In a skillet, heat oil over medium-high heat and brown veal cubes.
Transfer veal to a slow cooker.
In the same skillet, over medium-high heat, cook onion, garlic, tomato paste and tomatoes.
Add white wine and reduce by half.
Stir mixture into the slow cooker and add beef broth.
Cover and cook on low for about 6 hours.
Add mushrooms, pearl onions and olives.
Cover and cook on high for 15 minutes.
When meat is done, adjust seasoning and check consistency of sauce.
Stir in chopped parsley.
Serve over your favourite pasta noodles.

* Kalamata Olives – One of the more popular varieties, these Greek black olives are plump and juicy with a powerful flavour, bright acidity, and high salt content. Look for kalamata olives in large supermarkets and specialty-food stores. Usually packed in oil in bottles. Will keep for several weeks in the refrigerator.

serves 4

Ingredients
½ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground nutmeg or mace
¼ teaspoon pepper
2 lbs veal, (1kg) cut in 1-inch cubes (2.5cm)
2 tablespoons vegetable oil
2 cans (10.5 ounces each) beef broth 300g
4 medium potatoes, cut in 1-inch cubes ( 2.5 cm)
½ cup chopped onions
8 ozs sliced fresh mushrooms 250g
1 cup sour cream

Directions

In a plastic food storage bag or shallow dish, combine flour, salt, nutmeg or mace, and pepper.
Coat veal cubes with flour mixture.
Heat in oil in skillet over medium heat.
Add veal cubes and brown. Transfer to slow cooker.
Add all remaining ingredients, except sour cream, to slow cooker or crockpot.
Stir to combine.
Cover and cook at setting LOW for 7-9 hours or HIGH for 3-4 hours, until meat and vegetables are tender.
Just before serving, stir in sour cream.

A classic of Tuscan cuisine as described in the essential “Science in the Kitchen and the Art of Eating Well” Pellegrino Artusi cookbook.

Ingredients
1 pound of lean veal
1-2/3 ounces of bacon
1-2/3 ounces of butter
1/4 of a large onion
1 carrot
2 pieces of celery
a pinch of sour
1 glass of tomato sauce
dried mushrooms
12-1/3 ounces of Macaroni Parmesan Cheese (Parmigiano Reggiano)

Directions
Chop the carrot, the celeries and the onion coarsely and dice the bacon into little cubes.
Put everything together on the fire and season with salt and pepper.
Turn the meat often and, when browned, sprinkle a pinch of flour over it.
Then moisten with tomato sauce and cook for about two hours until done, adding hot water a little at a time.
Before finishing season the mixture with some pieces of dried mushrooms reconstituted in warm water.
Then put the veal apart and pass the sauce through a sieve or a mixer.
Cook the macaroni in salted water and, before serving, step them in the sauce keeping them near the fire.
Season with butter and some parmesan cheese.

Then serve the veal slightly sliced with the remaining sauce.

Recipe Source Piero Grazzi