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Page Last Updated:
02/16/2006 04:02 AM
2 pounds veal round steak, cut into 1-inch squares 1/4 cup flour 1 tablespoon paprika 2 teaspoons salt 1/4 teaspoon black pepper 1/4 cup shortening or more if needed 1 cup onions, minced 1 cup dairy sour cream 3 cups rice, cooked and hot
Toss the meat with the flour, paprika, salt and pepper. In a large skillet, brown the meat in the shortening. Add the onions and cover. Simmer slowly just until the onion has nearly disappeared and the meat is tender. Add the sour cream and simmer for several additional minutes. Serve bordered in rice and garnish with parsley sprigs if desired. Serves: 6.
Veal Cutlets in Tomato Cream Sauce 2-1/2 pounds veal cutlet 1 inch thick 1/2 cup dry Sauterne 1 tablespoon cooking oil 3 medium onions, peeled and sliced 1/4 pound fresh mushrooms, cleaned and sliced 1-1/2 teaspoons salt Grind of fresh pepper 1 teaspoon paprika 1/2 teaspoon nutmeg 1 cup buttermilk, at room temperature 3 tablespoons tomato sauce
In a large skillet heat the oil and sauté the onions and mushrooms for 10 minutes over low heat. Push aside, raise the heat and brown the veal on both sides. Add all of the remaining ingredients except for the buttermilk and tomato sauce. Cover and simmer for 3/4 of an hour. Remove from the heat. In a small bowl combine the buttermilk and tomato sauce. Mix well. Pour over the veal and heat through, but do not allow to simmer. Serves 6 at 390 calories.
2 pounds thin veal cutlets Salt, pepper and paprika, to taste 1-1/2 cups grated Parmesan cheese 1/4 cup olive oil 1 clove of garlic, mashed 1 cup dry sherry 2 cups peas, cooked
Pound the veal cutlets very thin with the flat side of a cleaver or mallet and cut in individual servings. Sprinkle with salt, pepper, paprika and Parmesan cheese and pat gently with a wooden mallet. In a large skillet heat the olive oil and garlic. Add the cutlets and brown over high heat. Cover with the sherry and bring to a boil. Remove the cutlets to a hot serving platter and pour the sauce over the cutlets. Cover with the peas and sprinkle with additional Parmesan cheese. Serves: 6.
2 tablespoons butter or margarine 2 pounds stewing veal, cut in 3/4-inch cubes 1 can (1-pound) whole carrots 1 can (8-ounce) tomato sauce with mushrooms 1 envelope (l-5/16 ounce) Sloppy Joe seasoning mix 1 tablespoon brown sugar 1 can (1 pound) small whole potatoes, drained 1 can (8-ounce) small white onions, drained 1-1/2 cups dairy sour cream Fresh parsley, chopped
Quickly brown the veal in hot butter in a Dutch oven, half at a time; remove as browned. When all of the veal is browned, return to the Dutch oven. Drain the liquid from the carrots, and stir the liquid into the veal, along with the tomato sauce, seasoning mix, and brown sugar. Bring to boiling. Reduce the heat, and simmer, covered and stirring occasionally, until the meat is tender, approximately 30 minutes. Add the drained carrots, potatoes, and onions. Simmer for an additional 5 minutes. Stir in the sour cream until well blended. Heat, but do not boil. Turn into serving dish; sprinkle with the parsley. Serve with French bread. Serves: 6.
1 pound ground veal 1 clove of garlic, minced 2 teaspoon parsley, chopped 1 teaspoon salt 1/4 cup milk 1/2 cup round buttery cracker crumbs 1/4 cup butter 1/2 pound mushrooms 1 pint sour cream
In a large bowl combine the veal, garlic, parsley, salt, milk and cracker crumbs. Mix well and shape into balls. In a large skillet melt the butter and brown the meatballs and mushrooms in the butter. Place the meatballs in a casserole dish and add the sour cream. Cover. Bake at 350-degrees for 1 hour. Serve with noodles and garnish with almonds. Serves: 6.
4 veal cutlets, 1/4-inch thick 1/3 cup flour 2 eggs, slightly beaten 1/2 cup dry bread crumbs 1/3 cup margarine 1 teaspoon salt 1/4 teaspoon pepper 4 slices Cheddar cheese 4 slices large tomato 1/2 teaspoon basil
Dip the meat in the flour, then in eggs, and finally in the bread crumbs. Sauté in margarine in large skillet until light golden brown on both sides. Season with 1/2 of salt and pepper. Place the veal cutlets on a baking sheet; arrange a slice of cheese on top of each piece of meat; top with the tomato. Season with the remaining salt, pepper and basil. Place under the broiler and broil for 3 to 4 minutes or until the tomato is broiled and cheese is bubbly. Serves: 4.
3-1/2 pounds veal riblets 1/4 cup un-sifted flour 3 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon garlic powder 1 (15-ounce) can tomato sauce 1/3 cup beef broth 3 tablespoons Parmesan cheese, finely grated 1/4 pound Mozzarella cheese, coarsely grated
Preheat the oven to 350-degrees. Dredge the riblets in flour and brown in a large skillet a few at a time in oil. Transfer the riblets to a 2-1/2 quart un-greased casserole dish. Sprinkle with salt, pepper, and garlic powder. Drain all but 1-tablespoon oil from the skillet. Add the tomato sauce and broth to the skillet and stir to loosen the brown bits, pour over riblets. Sprinkle Parmesan cheese over riblets. Cover and bake 1 hour or until riblets are tender. Uncover and sprinkle Mozzarella cheese on top and broil 4-inches from heat source until cheese melts and is specked with brown. This recipe is great served with buttered noodles. Serves: 4 at about 530 calories per serving without the noodles.
Brown Fricassee of Veal
Italian Veal Shanks in Tomato
Gravy keep warm. In a small bowl, stir together the cold water and flour; add to the tomato mixture. Bring to a boil over moderate heat and boil for 1 minute, stirring
constantly. In another small bowl, stir together the parsley and lemon
Veal Scaloppini with Mushroom
Sauce
3 tablespoons vegetable oil Flour 1 teaspoon salt 1/8 teaspoon pepper 1 cup milk 2 cups cooked veal, finely minced 1/3 teaspoon celery salt Dash cayenne 1/4 teaspoon nutmeg 1 teaspoon onion juice 1 egg 2 tablespoons water 1 cup dry bread crumbs Shortening
In saucepan combine the oil, 1/4-cup flour, 1/2-teaspoon salt, pepper, and milk. Cook over low heat, stirring constantly until the mixture bubbles and is thick. Remove from heat; set aside to cool. Combine the meat with the remaining salt, celery salt, cayenne, nutmeg, and onion juice. Add cooled white sauce; blend well. Chill mixture in refrigerator 2 hours. Shape into small croquettes. Beat egg slightly with water. Roll the croquettes in flour, then in egg, then in bread crumbs. Fry in deep fat until browned all over; drain on absorbent paper towels.
Italian Veal and Pepper Skillet 1 pound veal, sliced 1/2 pound mushrooms, sliced 1 large onion, sliced 2 large green peppers, sliced 1/2 cup chopped green olives 1 cup tomato sauce 1 clove garlic, minced 1/4 cup oil (preferably olive) 1/4 cup parsley, chopped 1 teaspoon basil 1/4 teaspoon oregano Salt and pepper
In a large skillet, sauté garlic in oil until golden. Add the mushrooms, onions, green peppers and veal. Cook for three minutes. Add the remaining ingredients and cook, covered, until veal is tender, about 40 minutes. Serve with pasta or rice. Serves: 4 to 6.
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