stew
Veal Strips with cheese and macaroni
4 servings
Preparation: 15 minutes
Cooking: 10 minutes
Degree of difficulty: easy
Ingredients
1lb Veal strips (from the leg) 500 g
8 oz penne or macaroni 250 g
1 tablespoon oil 15 ml
1 average onion, diced
1 cup veal stock or low-salt chicken broth 250 ml
1/2 cup light cream cheese 125 ml
1/2 teaspoon chili sauce or 1 pinch of chili powder
1 teaspoon Herbes de Provence 5 ml
1 teaspoon turmeric to colour 5 ml
salt and pepper to taste
Directions
In a large pot, cooked the pasta according to the manufacturer’s instructions.
Heat the oil in a skillet, over medium-high heat, and brown the veal strips and onions.
Remove the meat from the skillet and set aside.
Deglaze the skillet with the veal stock.
Add the cheese, chili sauce and the seasonings.
Lower the heat, put the strips back in and let simmer, stirring from time to time, until desired consistency.
Mix with the pasta.
Serve with vegetables or a salad.
The cheese sauce must be fairly thin since it will thicken on contact
with the meat and pasta.
Recipe Source Chef Alain Fortier for Quebec Milk Fed veal
Tags: low-salt chicken broth, oil 15 ml, medium-high heat
Posted in 
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Texas style Braised Veal Cubes
6 servings
easy recipe
Ingredients
1 lb Veal cubes 500 g
1 cup veal stock or poultry broth 250 ml
14 oz crushed Italian tomatoes 400 ml
1 carrot, grated
1 onion, diced
1 stalk celery, diced
1 pepper, diced
1 teaspoon crushed chili pepper 5 ml
1 pinch Cayenne pepper
pepper to taste
2 cups canned red kidney beans 500 ml
Directions
- method one – crock pot ( slow cooker)
Mix all the ingredients in the slow cooker pot, except the canned kidney beans which should be added 30 minutes before cooking is completed.
Cook at high temperature for 7 – 8 hours.
- method two – oven
Preheat the oven to 225°F (110°C).
In an ovenproof dish, ideally in enameled cast iron, mix all the ingredients except the canned kidney beans which should be added 15 minutes before cooking is completed.
Cover and cook for about 3 hours.
Method three = pressure cooker
Mix all the ingredients in the pressure cooker except the canned kidney beans which should be added 15 minutes before cooking is completed.
Close the pressure cooker and cook for 30 minutes.
Release the pressure and open the pressure cooker.
Add the kidney beans and simmer, uncovered, for 15 minutes.
Accompaniment: Serve with tortillas and a green salad.
Recipe Source Chef Alain Fortier for Quebec Milk fed Veal
Tags: 30 minutes, lb veal cubes, veal cubes, green salad, veal stock, slow cooker, high temperatureVeal stew with peas
A traditional Italian dish.
4 servings
Ingredients
1 ¾ lbs of veal stew 800 g
1 stalk of celery
1 carrot
1 onion
salt and pepper
3 tablespoons of flour
1 glass of dry white wine
1 cup meat broth
3 ½ cups of green peas
4 tablespoons of extra virgin olive oil
Directions
Begin by chopping finely the carrot, the onion and the celery, then brown in a pan with 4 tbsp of oil.
After cutting the meat into cubes about 1 inch (2,5 cm) to a side, roll in flour and add it to the vegetable mixture. Now stir and let it brown.
Now add the white wine and let it evaporate.
At this point add the broth… salt and pepper. I’ll cook the stew for 20 minutes in the pressure cooker; if you don’t have a pressure cooker, use a normal pan and double the cooking time.
20 minutes are gone… if you find the stew too dry, you can add a ladle of hot water; now add the peas… and cook still in the pressure cooker for 5 minutes more.
Our veal stew with peas is ready to be tasted; you can even serve it in summer and eat it at room temperature.
Serve with white rice or rice pilaf
Recipe Source Gialla Zafferano
Tags: green peas, white rice, italian dish, dry white wine, room temperature, vegetable mixtureVeal Provencal
4 servings
Ingredients
1 lb stewing veal 500 g
1 large tin of plum tomatoes, chopped and with the juices from the tin
2 or three crushed cloves of garlic
handful of black olives
heaped teaspoon of chopped fresh rosemary
1 glass of dry white wine
olive oil
salt and pepper
chopped parsley
Directions
You simply heat the oil in a sauté pan and fry the veal and garlic, add the wine and let it bubble a bit.
Then add the chopped plum tomatoes and their juice, season and bring to the boil.
Reduce the heat, cover and simmer for about an hour and a half. If the sauce is too reduced, add some hot water.
Towards the end of the cooking time, add the olives and rosemary.
Serve with rice or pasta, garnished with some chopped parsley.
Suggested wine A basic fruity red wine from the Rhône works best, chilled if the weather is hot. A robust rosé would also work well.
Recipe Source: by Carole Bristol
Tags: black olives, fruity red wine, chopped parsley, salt and pepper, white wine, veal provencalVeal Pasta Ratatouille
6 servings
Ingredients
1/4 cup olive oil
1/2 lb. veal – cut in 1/2″ cubes
5 shallots – sliced
4 bulbs elephant garlic – sliced
1 med. green bell pepper – seeded, julienne
1 med. red bell pepper – seeded, julienne
1 med. yellow bell pepper – seeded, julienne
1/4 cup sliced zucchini
1/4 cup sliced eggplant
1 cup sliced porcini mushrooms
1 cup diced cherry tomatoes
28 oz. jar spaghetti sauce Click here for the recipe!
1 cup red wine
4 fresh basil leaves – minced
1 teaspoon dried oregano
1/2 cup pinion nuts
1/4 cup capers
1 lb. box penne pasta – cooked al dente, drained
1/4 cup Asiago cheese shavings
Directions
In a large sauté pan over medium-low heat, brown veal, shallots, garlic, peppers, zucchini, eggplant, mushrooms, and tomatoes in olive oil.
Stir in spaghetti sauce, wine, basil, oregano, nuts, capers, and pasta; heat through.
Sprinkle with cheese shavings.
Make It A Meal: Serve with Brushetta
Recipe source: Helen Harrison
Tags: veal and capers, name of pasta with peppers in a garlic wine sauce, veal tongue bruschetta recipe, veal scallopini with mushrooms peppers red wine sauceCrockpot veal stew and Peppers
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.
Veal Stew with vegetables
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
Tags: Transfer veal, extra virgin olive oil, veal stew with vegetables, add potatoes, cooking liquid, rosemary, veal stew piecesItalian Veal Stew
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
Tags: veal parmesan, 45 minutes, teaspoon saltVeal Paprika with mushrooms
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.
Tags: cup chicken, Hungarian cuisine, lb veal diced , pesto, veal stew, high heat, ground pepperVeal Spezzatino
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.
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