VEAL STEW
My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.
Provided by MNKENNEY
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot, heat oil over medium heat. Add onions and garlic; cook and stir until onion is tender.
- Add meat to the pot, and brown evenly.
- Stir in tomato sauce and white wine. Season with salt and pepper to taste. Bring to a boil, reduce heat to low, cover and simmer for 1 1/2 hours, or until tender.
Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g
FORT STANWIX BEEF (OR VEAL) STEW
Make and share this Fort Stanwix Beef (Or Veal) Stew recipe from Food.com.
Provided by Nyteglori
Categories Stew
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine beef in dutch oven with water, salt, herbs and cloves.
- Cover and simmer for one hour 15 minutes, skimming occassionaly.
- Add onions, carrots, celery and cook until vegetables are tender.
- Drain and measure stock and make up to or cook down to 2 cups.
- Discard cloves.
- Melt butter in skillet, add flour and blend. Add stock slowly, cooking gently until mixture boils and thickens.
- Pour over meat and vegetables.
- Sprinkle with parsley.
- Serve with hot noodles or rice.
Nutrition Facts : Calories 2115.1, Fat 210.2, SaturatedFat 89.2, Cholesterol 303.8, Sodium 1389.9, Carbohydrate 29, Fiber 5.6, Sugar 11.5, Protein 26.7
VEAL STEW FORESTIèRE
Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9LuDb5
Provided by DrGaellon
Categories Stew
Time 2h50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F.
- In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
- Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
- Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
- Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
- Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
- Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
- Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
- Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.
Nutrition Facts : Calories 566, Fat 27.4, SaturatedFat 11.1, Cholesterol 167.5, Sodium 552.6, Carbohydrate 14.2, Fiber 1.2, Sugar 3.1, Protein 39.1
VEAL STEW (OR BEEF, OR PORK) WITH OLIVES AND OUZO
If you don't want to use veal, use a cut of sirloin, or a nice bit of pork. This cooks up quite fast and makes a delicious sauce.
Provided by evelynathens
Categories Veal
Time 43m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in butter; add onion, season and pour ouzo over.
- Add basil, capers, tomato juice and paprika to taste.
- Season to taste.
- Add a little water, about 1 cup, and simmer, covered 25 minutes (you may need to add a bit more water near the end).
- Add olives and simmer 5-6 minutes longer.
- Remove onion, puree, and re-add to sauce.
Nutrition Facts : Calories 323.6, Fat 18.6, SaturatedFat 8.6, Cholesterol 154.8, Sodium 510.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.5, Protein 33.6
BEEF AND VEAL WITH PARSLEY, SWISS STYLE
Make and share this Beef and Veal With Parsley, Swiss Style recipe from Food.com.
Provided by ElaineAnn
Categories Stew
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut meat in small pieces. Brown in hot skillet.
- Add onions. Cook two or three minutes.
- Add flour and seasonings. Mix thoroughly.
- Add bouillon cube and water.
- Cover and simmer over low heat for about one hour.
- Add parsley to meat. Serve on hot noodles.
Nutrition Facts : Calories 357.4, Fat 5.9, SaturatedFat 2, Cholesterol 102.4, Sodium 621.3, Carbohydrate 49.9, Fiber 3.4, Sugar 4.5, Protein 26.2
MOLDAVIAN VEAL AND QUINCE STEW (TACANA DE VITSEL)
A delicate aromatic veal stew that can be enjoyed on any occasion. Quinces are one of the most fragrant fruits imaginable. They are available in the fall, and they store well in the refrigerator. You cannot eat them raw they must be cooked. Ripeness does, however, make a difference when you cook with them. Select quinces that are deep yellow and that give off the most intense aroma; smell is your guide. When peeling and coring quinces use a very sharp knife, as the core tends to be very hard. Add quince to meat or poultry stews or add to the pan juices when roasting pork or game. They will always add a special fragrant touch to your dishes. I love this dish! Yummy!
Provided by Olha7397
Categories Veal
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Melt 4 tablespoons of the butter in a large heavy casserole over medium heat. Dust the veal pieces with flour and brown a few at a time in the butter. With a slotted spoon, remove the veal to a plate.
- Melt 2 more tablespoons of the butter in the casserole. Add the onions and sauté, stirring occasionally, until colored, about 12 minutes.
- Stir in the stock and wine and bring to a boil, scraping the bottom of the casserole with a wooden spoon. Return the veal to the casserole along with the tomatoes, cinnamon stick, sugar, and salt and pepper. Reduce the heat to low and simmer, covered, until the veal is almost tender, about 1 hour.
- Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the quinces and raisins and sauté, stirring occasionally, until the quinces are soft and light golden in color, about 15 minutes.
- Stir the quinces and raisins into the veal, adding paprika, lemon juice to taste, and more salt or pepper, if desired. Simmer for 45 minutes more.
- Remove the cinnamon stick and serve, sprinkled with parsley. Serves 6.
Nutrition Facts : Calories 472.8, Fat 25.8, SaturatedFat 13.7, Cholesterol 205.1, Sodium 250.5, Carbohydrate 18.3, Fiber 3.1, Sugar 8.2, Protein 38.8
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