Italian Food Veal
ITALIAN VEAL STEW
Make and share this Italian Veal Stew recipe from Food.com.
Provided by caroline rogers
Categories Stew
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large sauce pan, brown veal cubes in olive oil over medium high heat.
- Reduce heat to medium and add parsley, rosemary, garlic, salt, and pepper.
- Saute until garlic is tender but not brown, about 5 minutes.
- Add tomatoes.
- Simmer for about 15 minutes.
- Add potatoes and simmer for about 30 minutes or until potatoes are tender.
Nutrition Facts : Calories 536.3, Fat 21.9, SaturatedFat 5.2, Cholesterol 93, Sodium 121.4, Carbohydrate 57.1, Fiber 8.7, Sugar 7.5, Protein 29.5
CLASSIC ITALIAN VEAL SPEZZATINO
Veal chunks are stewed with vegetables until tender and flavorful. This classic Italian dish is less soupy than stews from other cuisines. Even though there are potatoes in the recipe, it is typically served alongside polenta or mashed potatoes. Leftover stew freezes beautifully.
Provided by Buckwheat Queen
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
- Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
- Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
- Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.
Nutrition Facts : Calories 290.5 calories, Carbohydrate 27.8 g, Cholesterol 71.8 mg, Fat 9.4 g, Fiber 4.5 g, Protein 22 g, SaturatedFat 1.7 g, Sodium 153.9 mg, Sugar 5.1 g
VEAL CHOPS ITALIANO
I kind of threw this together last night when I had a couple of veal chops on hand, but none of my usual accompaniments. It turned out much better than I'd hoped and I'll definitely try it again.
Provided by Tom S.
Categories Veal
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- If using dried thyme, rub it between your palms for a few seconds to release the oils and crush it to a course powder.
- Sprinkle the chops with the thyme, salt and pepper to taste.
- In a heavy skillet over medium-high heat, brown the chops on both sides using 2T of the oil.
- Remove the chops to a plate and add the shallots, garlic and crushed red pepper to the pan with another 1T of oil.
- When the garlic and shallots soften and start to brown, add the wine and boil until reduced by half, then add the tomatoes and their juices.
- As soon as the tomatoes start to boil, add the chops back to the pan, reduce the heat to medium and cover for about 10 minutes or so, just until the chops are about medium rare (or to taste).
- Remove the chops to a serving platter and add the butter and half of the parsley to the pan, swirling until the butter just melts and the sauce starts to thicken.
- Spoon the sauce over the chops, then drizzle the remaining 1T of olive oil over and sprinkle with the remaining parsley.
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