Veal Marengo

 

1 tablespoon olive or vegetable oil

1 1/2 pounds veal shoulder, cut into 1 1/2-inch cubes

1/2 pound small mushrooms

2 medium onions, chopped

2 garlic cloves, minced

2 tablespoons all-purpose flour

1 cup dry white wine

1/2 cup orange juice

1/4 cup tomato paste

1/2 teaspoon dried basil leaves

1/2 teaspoon dried thyme leaves

1/4 teaspoon hot pepper sauce

1 teaspoon chicken base or bouillon granules

Hot cooked rice or noodles

1. In large heavy saucepan or Dutch oven, heat oil; brown meat in 2 batches. Remove; set aside.
2. In same pan cook mushrooms, onions and garlic for 5 minutes or until tender.
3. Return meat to pan; sprinkle with flour. Stir constantly; cook 3 minutes.
4. Stir in wine, orange juice, tomato paste, basil, thyme, hot sauce and chicken base. Cover; simmer 1 hour or until meat is tender; stirring occasionally.
5. Serve over hot cooked rice or noodles.

Sauteed Cubed Veal in Cream Sauce

1 1/2 pounds lean veal shoulder, cut into 1/2 inch cubes
Salt and freshly ground pepper
4 tablespoons peanut or vegetable oil, divided
4 tablespoons butter, divided
3 tablespoons finely chopped shallots
1/4 cup dry white wine
3/4 cup heavy cream
2 teaspoons finely chopped fresh parsley
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely chopped chives

1. Sprinkle veal cubes with salt and pepper to taste.
2. Heat 2 tablespoons oil in a large, heavy skillet and when hot, add half the meat. Do not crowd the meat. Cook over medium-high heat, stirring, until the meat is lightly browned on all sides. Remove from pan and place in a bowl. Repeat with remaining oil and veal cubes.
3. Melt 2 tablespoons butter in the skillet, add the shallots, saute briefly. Add the wine and cook until reduced by half, stirring occasionally.
4. Add the cream and simmer for 2 minutes. Return meat and any accumulated juices to skillet, mix well. Heat thoroughly. Swirl in the remaining butter. Sprinkle with the parsley, tarragon, and chives.

Veal Cutlet Dinner

4 breaded cutlets (I use cube steaks)
2 Tbl. Flour
2 Tbl. Shortening (I use olive oil)
1/3 c. grated fresh Parmesan cheese*
¼ tsp. Pepper
4 med. Potatoes, sliced thin
2 med. Onions, sliced thin
3 beef bouillon cubes
¾ c. hot water
1 Tbl. Lemon juice

Coat cutlets or cube steaks in flour, if not using breaded cutlets. In large skillet brown slowly on both sides in hot shortening or oil. Combine cheese and pepper. Sprinkle some of the cheese mixture over meat. Cover with potato slices and sprinkle with more cheese mixture. Add onion slices and sprinkle with remaining cheese mixture. Dissolve bouillon cubes in hot or boiling water and add lemon juice. Pour over all in skillet. Cover and simmer about 40 minutes or until meat and vegetables are done. Serves 4.

*I usually freshly grate a whole wedge of Parmesan cheese. Then add enough black pepper for the mixture. In place of 3 bouillon cubes, use 3 tsp. Wyler’s beef granules with the hot/boiling water.

BRAISED VEAL SHANKS (Osso Bucco)



SERVES 4



If you like veal and you have never tried Osso Bucco, you really

should. It takes some time to cook, but is well worth the wait. Part

of the attraction of the dish is the marrow found in the bones.

Although very rich, it is a special treat. Traditionally, Osso Bucco

is served with a Gremolata, which is a combination of chopped parsley,

garlic and lemon zest that is added to the dish at the very end. I

have included that in the recipe, but I don't always use it.



INGREDIENTS



* 4 veal shanks, about 1 pound each

* 1/2 cup all-purpose flour

* 4 tablespoons olive oil

* 1 large onion, chopped

* 1 large carrot, peeled and chopped

* 1 stalk celery, chopped

* 1/2 green pepper, chopped

* 1/2 red pepper, chopped

* 4 large cloves garlic, finely chopped

* 1/2 cup dry white wine

* Juice of 1/2 lemon

* 1 can (14.5 ounces) low-salt chicken broth

* 1 can (14.5 ounces) whole tomatoes, crushed with fingers, with

juices

* 1 bay leaf

* 1/2 teaspoon dried thyme

* 1 teaspoon dried marjoram

* 1-1/2 tablespoons parsley (can be omitted if using the gremolata)

* Salt and pepper to taste



Optional Gremolata



* 2 tablespoons chopped fresh parsley

* 2 tablespoons minced garlic

* 1 tablespoon grated lemon zest



Preheat oven to 350�?nbsp;¦° F. Season the shanks with salt and pepper. Dust

lightly with the flour. Heat an ovenproof saut�?nbsp;¦é large enough to hold

the shanks in one layer over high heat. Add the olive oil and heat.

Add the shanks and cook until lightly browned, about 3 minutes per

side. Remove from the pan and reduce heat to medium-high. Place the

onions, carrots, celery and peppers in the pan. Saut�?nbsp;¦é until slightly

softened, about 5 minutes. Add the garlic and saut�?nbsp;¦é one more minute.

Pour in the wine and broth. Return heat to high and bring to a boil,

scraping up any browned bits from the bottom of the pan. Add the lemon

juice, tomatoes, bay leaf, thyme, marjoram, the 1-1/2 tablespoons of

parsley and additional salt and pepper. Cook, uncovered, until reduced

by about one-third. (There should be enough liquid to come about half

way up the sides of the shanks.) Return the shanks, and any

accumulated juices, to the pan. Cover tightly and place in oven. Cook

until the meat is very tender and starting to fall off the bones,

1-1/2 to 2 hours. Remove the shanks from the pan. Cook the sauce over

high heat until reduced as desired. Mix together the Gremolata

ingredients; add to the sauce and stir well to combine. Serve the

shanks, spooning some sauce over each.

VEAL SCALLOPINI WITH MUSHROOMS



3 oz. olive oil

3 white onions, 2 inches in

diameter or 1 Spanish

onion 4 inches diameter,

cut into sm. pieces

1 1/2 lb. veal cutlet, cut into

1 inch squares pieces

Salt to taste

Pepper to taste

1/4 tsp. thyme

4 oz. sweet vermouth or Rhine wine

3/4 to 1 lb. fresh

mushrooms, wash and

cut into sm. pieces

or sliced rice,

cooked



Use large saucepan. Place in olive oil and onion. On medium-high

heat, cook onion approximately 10 minutes, stirring frequently.

Onions will turn glassy. Add veal, salt, pepper, thyme, and 2 ounces

vermouth. Cook about 10 minutes. Reduce heat to medium and cook an

additional 20 minutes. While cooking, add the remaining 2 ounces of

vermouth. Stir frequently. Then add the mushrooms, returning heat

to medium-high. Cook 6 minutes, stirring often. Remove and serve

over rice. NOTE: Total cooking time is approximately 46 minutes.

Makes 4-6 servings.

Veal Oscar


Yield: 4 servings 



1 bunch asparagus spears, ends trimmed

1 pound king crab legs

Water

White wine

Lemon slices

1/2 cup flour

1 teaspoon salt

1/2 teaspoon black pepper

6 veal cutlets, lightly pounded

2 tablespoons butter, divided

1 shallot, chopped

1 tablespoon fresh tarragon, chopped

1 tablespoon olive oil



Blanch asparagus tips in simmering water, drain and set aside. Poach crab legs in water, white wine and lemon slices for 5 minutes, then shell with a crab cracker and reserve.

In a shallow dish combine flour, salt and pepper; coat pieces of veal. In a saute pan over medium heat, melt 1 tablespoon of butter and fry cutlets 3 minutes each side until golden brown. Remove the veal to a warm platter. Using the same pan, melt remaining butter. Stir in shallots and tarragon. Add olive oil, asparagus and crab. Saute 2 minutes to warm.



To serve: place asparagus and crab on top of each cutlet. Drizzle each with Bearnaise Sauce, recipe follows. Serve hot.



VARIATION: May substitute chicken or turkey cutlets for veal.



BEARNAISE SAUCE

Recipe courtesy of Tyler Florence

1/4 cup fresh tarragon, chopped

2 shallots, minced

1/4 cup champagne vinegar

1/4 cup dry white wine

3 egg yolks

1 stick butter, melted

Salt and pepper to taste



In a small saucepan, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside.

Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. Slowly add the melted butter, continue beating until sauce is thickened. Stir in reserved shallot reduction. Season with salt and pepper, set aside wrapped in a warm spot.



Serve with Veal Oscar. Yield: 1 cup

Veal Stuffed Cabbage



1 large green cabbage



1-1/2 pounds ground veal



1/2 cup stale bread crumbs plus 1/4 cup



2 bunches Italian parsley finely chopped to



1/2 medium red onion finely chopped



10 sage leaves finely chopped



1 teaspoon salt



2 teaspoons freshly ground black pepper



3 eggs



2 cups basic tomato sauce



1/2 cup dry white wine



Preheat oven to 375.



Remove whole leaves from cabbage to yield 20 large leaves and plunge into boiling water.



Cook until soft enough to fold about 5 minutes.



Drain and rinse with cool water and lay out on clean kitchen towel to continue cooling.



Combine veal, 1/2 cup bread crumbs, 1/4 cup parsley, red onion, sage, salt, pepper and eggs.



Mix well with hands.



Lay out cabbage leaves and place a medium handful of veal in lower center of each leaf.



Fold lateral sides inward and roll from base to form a closed pocket out of each stuffed leaf.



In a large ovenproof casserole place half the tomato sauce and all the white wine.



Lay cabbage rolls on top of sauce until covered with one layer.



Spoon remaining sauce over and bake 1 hour.

Veal Chops Balsamico





Prep Time:15 min

Total Time: 48 min

Makes: 4 servings



4 thick-cut veal chops (1-1/2 lb.)

1/4 cup olive oil

2 Tbsp. minced garlic

1 Tbsp. chopped fresh rosemary

1-1/2 cups marinara sauce

1/4 cup balsamic vinegar

1/4 cup shredded POLLY-O Part Skim Mozzarella Cheese



Preheat grill to medium-high heat and preheat oven to 350F. Rub chops with combined oil, garlic and rosemary. Grill 4 min. on each side.

Mix marinara sauce and vinegar in 2-qt. baking dish sprayed with cooking spray. Top with chops; sprinkle with cheese.

Bake 25 min. or until chops are medium doneness (160F). Serve topped with the sauce.



Source: Kraft