Veal Recipes

Posts Tagged ‘diced’

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.

Serves 8

Ingredients
3 cup cooked Veal diced small 750ml
1 cup seedless green grapes 250ml
1 cup celery, diced small 250ml
1 cup walnuts, diced 250ml
to taste: salt and pepper
½ pint whipped whipping cream 500ml (can substitute plain yogurt)
1 cup Miracle Whip Light Salad Dressing 250ml
½ cup water chestnuts (optional) 125ml
½ cup apple, sliced (optional) 125ml

Directions
Mix together veal, grapes, celery, walnuts (water chestnuts and apples if desired).
Combine whipped cream, (or plain yogurt) and Miracle Whip Light and add to veal mixture.
Salt to taste.
Serve on bed of lettuce and garnish with orange slices.

Recipe Source (Dutch Valley Veal Pamphlet)

4 servings

Ingredients
2 large red bell peppers cut into ½ inch diced (1cm0
5 green onions, thinly diced, white and green parts separated
¾ cup chicken or vegetable broth
¾ cup finely chopped fresh marjoram

Directions
Add 1 tablespoon of oil to a skillet to medium high heat.
Add the bell peppers, green onion whites and a pinch of salt and pepper.
Cook, stirring occasionally for 2 minutes.
Add the broth, bring gently to a simmer, reduce heat to medium low and cook until vegetables are tender. ( about 8 minutes )
Remove from heat, stir in the green onion (green parts) and marjoram.

Season to taste with salt and pepper and add to the plate with the veal.

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