Veal Muscles With Green Peas Recipes

EASY VEAL STEW WITH WINE, PEAS AND CARROTS

Steps:

• In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
• Season veal chunks with 1/2 teaspoon of salt.
• Place veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
• Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
• Meanwhile, open a package of frozen peas and carrots, place them into a colander and rinse them under cool water.
• When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
• Bring to boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit within the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
• yields: 4 to 6 servings

VEAL MUSCLES WITH GREEN PEAS

Steps:

• Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out.
• Previously cut the vegetables into small slices and sauté it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to sauté 10-15 minutes.
• Now add veal and continue to sauté until veal is soft (30 minutes should be enough).
• Take the veal out again and mash the vegetables into a sauce.
• Put back the veal and add half cooked green peas, parsley leaves and dill. Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce.
• (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is home made emergency version but it is good enough).

VEAL WITH PEAS

Steps:

• Season veal with salt and pepper.
• Brown veal and onion in sauce pan with Olive oil.
• Add can of tomato puree and water.
• Simmer for 1 hour.
• Add peas and continue to cook for and additional half hour.
• Enjoy with a crusty Italian Bread.

VEAL STEW WITH SNOW PEAS

Steps:

• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, carrots and celery and saute over low heat until soft but not brown. Add the garlic and continue to saute for a minute or two. Remove from heat.
• Dry the veal on paper toweling. Add the remaining oil to a heavy skillet and add as much of the veal as you can at a time without crowding. Brown the veal pieces over medium- high heat. As they are browned, place them over the vegetables in the casserole. When the veal is all browned, add the wine to the skillet and cook, scraping the skillet until all the particles are dissolved.
• Pour the contents of the skillet over the meat and vegetables in the casserole, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
• Bring the casserole to a simmer, cover and simmer for 1 1/2 hours, until the veal is tender. Stir in the lemon juice and recheck the seasonings.
• Add the snow peas and cook just long enough for the snow peas to turn bright green and become tender, about five minutes. Sprinkle with parsley and scallions and serve.

VEAL AND MUSHROOMS

Steps:

• Melt butter in a 6-quart stockpot over medium heat. Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal cubes in flour, discarding any extra flour. When onions are translucent, add the veal to the stockpot and cook until lightly browned. Add mushrooms, parsley, crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until meat is fork-tender. Season with salt and pepper, to taste, and serve.

VEAL WITH MUSHROOMS AND PEPPERS

Steps:

• Preheat oven to 350°F. Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat. Dredge veal in flour, shaking off excess. Add veal to skillet and cook until brown, stirring occasionally, about 5 minutes. Transfer veal to plate using slotted spoon. Heat remaining 2 tablespoons oil in same skillet. Add mushrooms, bell pepper, oregano, allspice and crushed red pepper to skillet. Sauté until mushrooms are just beginning to brown, about 3 minutes. Stir in Marsala and garlic and boil until skillet is almost dry, about 4 minutes. Add veal and any juices accumulated on plate to skillet. Mix in chicken broth and bring to boil. Cover and bake in oven until veal is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Transfer stew to stove and boil until liquid thickens to sauce to consistency, about 12 minutes. Serve with rice.