stew
Veal Stroganoff
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.
Tags: red bell, dry sherry, beef broth, veal mixture
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Crock Pot Veal Marengo – Veal Recipe Show
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.
Tags: Brown veal, veal recipe, vealrecipes.com, white wine, heat oilCrock Pot Veal Marengo
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.
Tags: Hospitality Recreation, diced tomato, Ingredients 2¼ lb, pasta noodles, ml flour, high heat, brandyCrockpot Veal Stew With Potatoes and Sour Cream
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.
Veal Stew
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
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Tags: lean veal, veal recipe by piero grazzi, leg, little cubes, Piero Grazzi, little at a time, fire seasonVeal Stew with Shallots and Wild Mushrooms
Serves 4
Ingredients
1 tablespoon olive oil 15ml
1 lb lean veal shoulder (454g), cut into 1½ inch cubes (4cm)
½ teaspoon kosher salt 2.5ml
Freshly ground black pepper
20 (about 1½ pounds)(680g) shallots
2 garlic cloves, minced
1 tablespoon all-purpose flour 15ml
½ cup dry white wine 125ml
1½ cups homemade chicken stock (375ml) or low-sodium canned broth,
skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried 5ml
2 large fresh sprigs thyme, or ⅛ teaspoon dried
2 (about 8 oz) (225g) Yukon gold potatoes, peeled, cut into ¾ inch pieces 2cm
4 oz cremini (112g)or button mushrooms, wiped clean, thinly sliced
4 oz oyster (112g) or shiitake mushrooms, wiped clean, stemmed and thinly sliced
2 tablespoons snipped chives 30ml
Directions
Heat the oil in a large saucepan or Dutch oven over medium-high heat.
Season the veal with salt and pepper, and cook quickly, stirring to brown the pieces on all sides. Remove to a platter.
Reduce heat to medium, add the shallots and 3 tablespoons water (45ml), and cook until the water has evaporated, about 1 minute.
Add the garlic and flour, and cook, stirring, for 1 minute more.
Add the wine, and simmer for 2 minutes.
Add the stock, the veal with any juices from the platter, the sage, and the thyme, and bring to a boil.
Reduce heat so that the stew is barely simmering, cover, and cook for 30 minutes.
Add the potatoes, cover, and cook for 25 minutes more, or until the meat and potatoes are tender when pierced with the tip of a knife.
Heat a large non tick skillet over medium-high heat until it is very hot.
Add mushrooms; cook, stirring, for about 3 minutes (if mushrooms stick to pan, add 1 tablespoon water (15ml)).
Add mushrooms to stew; stir briefly. Just before serving, remove thyme sprigs, and stir in the chives.
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Tags: kosher salt, teaspoon kosher, inch cubes, mushrooms, canned veal brothVeal Stew with Mushrooms ( Borju Tokany – Hungarian Recipe )
Serves 6
Ingredients
2 lbs veal shoulder 1kg
Cut in 1 inch cubes or strips 2.5cm
4 tablespoons lard or butter 60ml
flour
10 oz mushrooms sliced 280g
1 chopped onion
1 or 2 cloves garlic minced
1 tablespoon Tomato paste 15ml
½ cup white wine 125ml
½ cup sour cream 125ml
1 cup stock or water 250ml
1 tablespoon chopped parsley 15ml
salt and pepper to taste
Directions
Coat veal strips with 1 tablespoon flour and salt. 15ml
Brown veal strips quickly in 1 tablespoon (15ml) of the lard or butter in a skillet.
Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3-4 minutes.
Remove meat and mushrooms from pan.
Add 2 tablespoons butter (30ml0 to pan drippings and blend in 3 tablespoons flour (45ml).
Add tomato paste and stir in broth.
Stir over medium heat until thick and bubbly.
Return meat and mushrooms to skillet.
Stir in sour cream.
Cook slowly until heated through.
Do not boil.
Serve over rice or buttered noodles.
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Tags: tablespoon tomato paste, stew, chopped onion, tablespoons butter, recipe for veal stew and mushrooms, cream, Brown veal stripsVeal Stew with Basil and Mushrooms
Serves 6
Ingredients
5 tablespoons Olive Oil 75ml
3 lb veal cut from shank in 1½ inch cubes
2 tablespoons garlic, minced 30ml
1 cup white wine 250ml plus 1 tablespoon 30ml
½ cup 125ml plus 2 tablespoons fresh basil leaves 30ml
1 cup canned plum tomatoes 250ml
2 cup mushroom (500ml) in ½ inch cubes (12mm)
1tablespoon cornstarch 15ml
Directions
Dry veal cubes and season with salt and pepper.
Heat 3 tablespoons oil in skillet or sauté pan and brown veal cubes in small batches over medium-high heat.
Put browned veal cubes in heavy 4 quart casserole.
When all of the veal is browned, add garlic and brown, but do not burn.
Deglaze with white wine, scraping caramelized juices from bottom of pan, and reduce to half.
Add tomatoes and break up into small chunks with spoon.
Chiffonade basil leaves and add, reserving 2 tbsp Simmer 2-3 minutes, then add to veal cubes in casserole.
Simmer casserole gently until veal is tender, 1 hour to 1 hour 15 minutes.
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Tags: plum tomatoes, quart casserole, white wine, Hungarian cuisine, Austrian cuisine, plum tomatoVeal in Wine
Serves 4-6
Ingredients
1 kg (2lb) stewing veal ,or veal steaks
Flour
1 large onion
1 clove garlic
60g(2oz) butter
¾ cup dry white wine (or red)
220g(7oz) can tomato paste
chicken stock cube
2 cups water
salt and pepper.
1¼ pounds (560g) white-skinned potatoes, peeled, cut into ½ inch (1.3cm) pieces
½ cup whipping cream
Directions
Cut veal into 2.5cm(1″)cubes,toss in seasoned flour with salt and pepper, chop onion, crush garlic, sauté in melted butter, until onion is transparent, add veal and brown well.
Stir in wine, tomato paste, crumbled stock cube and water, season with salt and pepper.
Cover, simmer 1 hour or until meat is tender.
Serve with hot noodles or rice.
Recipe source: Linda from “Down Under”. Good old “Aussie tucker”.
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Tags: stewing veal, butter cup, cube steakVeal & Tomato Ragout with potatoes, cinnamon & cream
Serves 6
Ingredients
2 lb 1-inch (2.5cm) pieces trimmed Boneless Veal Stew meat (900g)
¼ cup all purpose flour 60ml
3 tablespoons butter 45ml
1 tablespoon olive oil 15ml
2 medium onions, finely chopped
2 celery stalks, finely chopped
1¼ cups dry white wine 300ml
2 cups tomato sauce 500ml
1 cup (or more) water 250ml
3 tablespoons chopped fresh 45ml parsley
2 cinnamon sticks
1¼ pounds (560g) white-skinned potatoes, peeled, cut into ½ inch (1.3cm) pieces
½ cup whipping cream 125ml
Directions
Place veal in medium bowl.
Sprinkle flour over; toss to coat. Shake off excess.
Sprinkle veal with salt and pepper.
Melt butter with oil in heavy large pot over high heat.
Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch. Transfer to bowl.
Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes.
Return veal to pot.
Add wine and bring to boil, scraping up browned bits.
Boil until liquid is reduced by half, about 3 minutes.
Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil.
Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally.
Stir potatoes and cream into stew; season with salt and pepper.
Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour.
Discard cinnamon sticks and serve.
Recipe Source: Bon Appétit
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Tags: celery stalk, cinnamon sticks, tablespoon olive oil, dry white wine
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