Veal Stew Forestière Recipes

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BLUEPRINT FOR VEAL STEW



Blueprint for Veal Stew image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

4 pounds veal shoulder cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)

Steps:

  • Preheat the oven to 325 degrees.
  • In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
  • Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL STEW



Veal Stew image

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

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

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

VEAL FORESTIER



Veal Forestier image

Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.

Provided by Oolala

Categories     Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb veal cutlet, each about 1/4-inch thick
1/4 cup all-purpose flour
4 tablespoons butter
1/2 lb mushroom, sliced
1/2 cup dry vermouth
2 tablespoons water
3/4 teaspoon salt
1 dash pepper
1 tablespoon parsley, chopped
sauteed cherry tomatoes
parsley sprig, for garnish

Steps:

  • Start to prepare about 50 minutes before serving.
  • On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
  • Cut cutlets into about 3" by 2" pieces.
  • On a sheet of waxed paper, coat cutlets lightly in flour.
  • In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
  • Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
  • Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
  • Return meat to skillet; heat through.
  • Stir in chopped parsley.
  • Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7

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