SOFRITO ( VEAL CASSEROLE)
Make and share this Sofrito ( Veal Casserole) recipe from Food.com.
Provided by Poppy
Categories Veal
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour with the salt and pepper.
- Cut the meat into slices and dredge it in the flour.
- Heat the oil in a frying pan and brown the meat.
- Transfer the meat to a pot.
- Put the vinegar, the garlic, the parsley and a little water into the frying pan.
- When this sauce has come to a boil, pour it over the meat.
- Cover the pot and simmer for 1 1/2- 2 hours.
- Serve with vegetables of your choice.
Nutrition Facts : Calories 273.1, Fat 27.1, SaturatedFat 3.7, Sodium 1.4, Carbohydrate 6.7, Fiber 0.3, Sugar 0.1, Protein 0.9
VEAL CASSEROLE
Make and share this Veal Casserole recipe from Food.com.
Provided by Jane Gib
Categories Stew
Time 2h38m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- .melt the butter. Brown veal on both sides and remove from the fat.
- stir in the flour and stock.
- when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
- bring to the boil and add the veal.
- place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
- Strain sauce, and thicken with a little flour, then pour over the meat.
- garnish with parsley.
Nutrition Facts : Calories 389.9, Fat 18.2, SaturatedFat 11.1, Cholesterol 45.8, Sodium 298, Carbohydrate 55.1, Fiber 10.3, Sugar 20.8, Protein 5.7
ULTIMATE VEAL PARMIGIANA
I had never fixed veal, for some reason I always thought it was difficult, but this recipe proved me wrong. It's fairly simple, and delicious. I don't remember where I got this one from, but I think I've had it for awhile. I know I've made it, and since I kept it, it must have been good.
Provided by Kayne
Categories Veal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 400 degrees.
- Tenderize veal to 1/4" thickness.
- Spry large casserole with non stick spray.
- Heat 2 tablespoons of oil in a large skillet, over medium high heat.
- Add onion and garlic, cook until tender, approximately 5 minutes.
- Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
- Simmer for about 20 minutes, stirring often.
- Look for and carefully remove bay leaf.
- Dip veal cutlets into egg and coat with breadcrumbs.
- Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
- Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
- Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
- Before serving, sprinkle with balance of parmesan.
Nutrition Facts : Calories 544.8, Fat 35.2, SaturatedFat 10.2, Cholesterol 186.3, Sodium 664.2, Carbohydrate 22.5, Fiber 4.5, Sugar 10.5, Protein 36
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
GETTYSBURG VEAL CASSEROLE
Make and share this Gettysburg Veal Casserole recipe from Food.com.
Provided by Jules211
Categories Veal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1/4 butter in a large skillet. Brown veal in batches.
- Remove to a deep roasting pan with a tight fitting cover.
- Sprinkle veal with salt and pepper.
- Spoon mushroom soup over top.
- Heat 1/4 cup of butter in same skillet, add onions and saute' until golden.
- Place onions on top of soup and veal mixture.
- Add 1/4 cup of wine, seasoned salt, and tabasco to skillet; bring to a boil, scrapping browned bits on the bottom of the pan.
- Pour over the onion.
- Bake covered for 1 hr 20 minutes.
- Remove cover and add sour cream, sprinkle with salt and pepper.
- Stir gentlly.
- Bake uncovered for 10 minutes.
- Serve over rice or noodles.
Nutrition Facts : Calories 385.6, Fat 24.9, SaturatedFat 12.3, Cholesterol 152.8, Sodium 607.3, Carbohydrate 8.2, Fiber 0.6, Sugar 2.5, Protein 31.1
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