5 tbs Olive oil
1 ts Thyme, dried
3 lb Veal stew meat, 1.5 in cubes
1/2 ts Basil, dried
1 1/2 c Carrots, chopped
Salt and pepper
1/2 c Onion, chopped
1 Red bell pepper
1/4 c Flour
1/2 c Parsley, chopped
4 c Chicken stock
1/4 c Green onions, minced
1 Italian plum tomatoes (28oz)
2 ts Garlic, minced
1 c White wine, dry
2 ts Lemon peel, grated
2 Garlic cloves, crushed 1
3/4 lb Fettuccine, fresh
3 Parsley sprigs
2 tbs Butter
1 Bay leaf

Methods:

Heat 5 T oil in Dutch Oven over med-high heat.Pat Veal dry, and add to pan in batches.Cook until brown on all sides, adding more oil if necessary.Drain on paper towels.Add carrots and onion to pan and cook for approx.5 min. stirring frequently.

Return Veal to pan, sprinkle with flour. Stir 3 min. Add stock and bring to a boil, scraping any browned bits from the bottom of the pan. Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper.

Bring to a simmer, stirring constantly, and break up tomatoes. Reduce heat, cover, and simmer 1 hr. Uncover and simmer until Veal is tender, approx. 20 min. Add bell pepper and cook until tender, approx. 10 min. Transfer Meat and bell pepper to bowl using a slotted spoon.Discard parsley sprigs.Skim surface of remaining liquid. Boil until reduced to approx. 2 cups, stirring occasionally, approx. 20 min. Return Meat and peppers to pan.

(NOTE: Can be prepared up to 2 days ahead. Cover and refrigerate. Rewarm over med. heat before continuing.). Combine parsley, green onion, minced garlic, and lemon peel.

Cook fettuccine in salted water al dente’. Drain, return to pot, and mix with butter. Arrange around outer edge of large deep platter. Spoon ragout into center of platter. Sprinkle with parsley mixture and serve.

3 lb To 3 1/2 lbs boneless veal
1 Onion
-shoulder cubed 2
Egg yolks
1 ts Salt
2 Celery tops
5 tbs Butter
1 c Heavy cream
18 Peeled white onions
1 Leek
Water
Salt
1 lb Fresh mushrooms, quartered
1 ts Thyme
6 2/3 c Chicken stock
White pepper
2 Carrots peeled and cut into
1 Bay leaf
-strips 2
tbs Finely chopped parsley
1 ts Lemon juice
4 Parsley sprigs
3 tbs Flour

Methods:

In a heavy casserole, blanch the Veal by covering with cold water, bringing it to a boil over high heat and boiling for one minute. Drain, and rinse under cold water. Return the Veal to the Casserole (which has been wiped clean) and add 6 cups of the Chicken stock, carrots, onion, celery, leek, herbs and salt. The Meat should be covered in liquid; if not, add more water. Bring to a boil and simmer over moderate heat partially covered for 1-11/2 hrs until the Meat is tender.

Meanwhile, combine 2/3 cups of the Chicken stock, 2 TB of Butter and the white onions in a skillet. Bring to a boil and simmer 15-20 minutes. Remove with a slotted spoon to a bowel. Stir the mushrooms and lemon Juice to the remaining liquid in skillet. Bring to a boil, cover and simmer for 5 minutes. With a slotted spoon, remove the mushrooms to the bowel with the onions. Pour all remaining liquid into the simmering veal.

When the Veal is done, remove from casserole.Strain the stock through a fine sieve, return to Casserole and boil until reduced to 1/2. In a small saucepan, melt 3 TB of Butter and stir in flour. Cook this “roux” for 2 minutes and remove from heat. Pour the reduced stock in and blend with a whisk. Then return it to the heat, and cook stirring constantly until the Sauce comes to a boil and thickens. Simmer for about 10 minutes. Remove from heat.

In a bowl whisk together Egg yolks and cream. Whisk in the Hot Sauce 2 TB at a time until 1/2 cup has been added.Then reverse the process and whisk the egg-cream-sauce mixture into the Hot sauce. (This is to prevent curdling.) Bring to a boil in the Sauce pan, season with salt and white pepper and a few drops of lemon juice.Place the Veal and Vegetables in the large Casserole and pour the Sauce over.Toss and heat gently.Sprinkle with parsley and serve.

3 pounds of boneless veal shoulder, cut into 1 1/2 inch cubes
Seasoned all purpose flour for dredging
1/2 cup of shortening
3 medium onions, peeled & quartered
1 cup of celery, sliced
2 cups of water
1/8 teaspoon of thyme, crumbled & dried
12 small mushrooms, quartered
1 cup of slivered blanches almonds
1/4 cup of butter
1 cup of dairy sour cream
1/4 cup of chopped parsley

Methods:

Dredge the veal with seasoned flour. Heat the shortening in a heavy pan, usually use a cast iron skillet. And brown the meat on all sides.Pour out the pan drippings. Add the onions, celery, water, and thyme to the meat.Simmer, covered over low heat for 1 1/2 hours, stirring occasionally.Sauté the mushrooms and almonds in hot butter until golden brown.Add to meat and simmer for 15 minutes longer. Stir in the sour cream and reheat, but do not bring to a boil. Sprinkle with parsley.

2 pounds of boneless veal, cut into 1 inch cubes, dusted with 2 tablespoons of flour
3 tablespoons of butter
3 tablespoons of corn oil
2 onions, finely chopped
3 potatoes, peeled and thinly sliced
2 zucchini, sliced
2 bell peppers, sliced
3 tablespoons of chopped parsley
1 cup of cut up green beans
Salt and freshly ground black pepper to taste
1 pound of ripe tomatoes, sliced
1 cup of sour cream

Methods:

Sauté the veal in butter and oil in a skillet or a slow cooker with a browning unit.Add the onions and cook until browned. Put the potatoes in the bottom of a slow cooker.Add the browned meat, onions, and remaining ingredients, except the sour cream, placing the tomatoes on top.Cover and cook on low for 6 to 8 hours.Stir in the sour cream when ready to serve.

12 oz diced Veal Stew 350g
3 tablespoons butter 45ml
2 medium onions, in eights
½ lb fresh sliced mushrooms 230g
1 clove of garlic, minced
1 tablespoons flour 15ml
1¼ cups water 310ml
1 teaspoon chicken seasoned stock base 5ml
2 carrots, sliced
1 leek, sliced
1 sliced celery stalk
1 cup frozen peas 250ml
1 teaspoon lemon juice 5ml
1 egg yolk
½ cup heavy cream 125ml
½ teaspoon salt 2ml

Bouquet Garni:
1 bay leaf
1 Sprig parsley
⅛ teaspoon thyme

Instructions

Lightly brown diced Veal in butter.Add onions, mushrooms and garlic, cook 10 minutes.Sprinkle flour over the meat stir to blend.Add seasonings, broth stock base and vegetables.Cover and simmer stirring occasionally until meat is tender – about 30 minutes.Remove bouquet garni stir in lemon juice.
Beat the egg yolk and cream together.Stir in small amount of hot mixture, return all to pan.Heat and stir until mixture is bubbly and slightly thickened.

12 oz Veal Stew 340g
3 tablespoons oil 45ml
1 medium onion, diced small
1 tablespoon paprika 15ml
2 tablespoons flour 30ml
½ teaspoon garlic salt 2.5ml
1 8oz can beef broth 226g
½ cup finely diced tomato 125ml
2 tablespoons sour cream 30ml

Seasoning Pouch
Pinch of caraway
1 bay leaf
Pinch of parsley stems

Instructions

Brown diced Veal in hot oil.Braise together with salt, pepper, garlic, onions and paprika.Stir in flour and add seasoning pouch, beef broth and tomato.Bring to a boil cover and bake at 350ºF (176°C) for 1-1½ hours or until tender.Add sour cream just before serving.

2 lbs Veal Stew 1000g
2 tablespoon oil 30ml
2 medium onions, finely chopped
1 tablespoon flour 15ml
2 teaspoon tomato paste 10ml
½ cup white wine 125ml
1½ – 2 cups stock 375-500ml
2 cloves of garlic, crushed
bouquet garni
2 tomatoes, peeled, seeded and coarsely chopped
to taste: salt and pepper
1 cup mushrooms, thickly sliced 250ml

For Garnish:
1 teaspoon chopped parsley 5ml
triangular croutes of fried bread

Instructions

Heat oil in a sauté pan and brown the meat a few pieces at time.Remove from the pan, add onions, and cook slowly until golden brown then sprinkle with the flour and continue cooking until a deep brown.Remove pan from heat stir in the tomato paste, the wine and 1½ cups of stock and blend until smooth.Bring slowly to a boil stirring, add the meat, crushed garlic, bouquet garni and tomatoes.
Season, cover and simmer on top of the stove or cook in a moderate over (350ºF)(176°C) for 45-60 minutes or until meat is tender.Stir occasionally, adding reserved stock if the sauce reduces too much.Add the mushrooms to the pan for the last 10 minutes of cooking.Transfer the sauté to a hot deep platter, sprinkle with parsley and surround with croutes.

½ lb mushrooms, halved 250g
3 tablespoons minced shallots 45ml
2 cloves of garlic, crushed
6 tablespoons butter, divided 90ml
1 cup Marsala cooking wine 250ml
2 lb Veal Stew 1000g
¼ cup flour for dredging 60ml
1½ cup beef broth 375ml
3 tomatoes, quartered
2 green peppers, cubed
2 large potatoes, pared and cubed
1 large yellow onion, chopped
1 teaspoon grated orange peel 5ml
2 tablespoons flour 30ml
1 bay leaf

Instructions

In large skillet, sauté first 3 ingredients in 4 tablespoons (60ml) butter.Over high heat, add wine, cook until reduced to half.Pour mixture into 3-quart casserole. (2.8Litre)Toss Veal lightly into flour.Sauté in remaining 2 tablespoons butter.Add next 4 ingredients sauté 5 minutes stirring frequently.Add grated orange peel.Stir in flour.Add beef broth.Simmer, stirring constantly, until mixture thickens.Boil 1 minute.Stir mixture into casserole add bay leaf.Cover, bake 1¼ hours in 350ºF (176°C) oven, or until meat and vegetables are tender.Remove bay leaf and serve or freeze.

2 tablespoons oil 30ml
4 tablespoons butter 60ml
3 lbs Veal Stew 1500g
3 chopped medium onions
2 crushed garlic clove
2 sliced medium carrots
3 cups fresh mushrooms, sliced 750ml
¼ cup fresh chopped parsley 60ml
¼ cup fresh chopped fennel 60ml
1 bouquet garni
to taste: salt & fresh ground pepper
2 cups chicken stock 500ml
3 tablespoons beurre manie 45ml
(half butter, half flour)
½ cup 35% cream 125ml

Instructions

Heat oil and half the butter in a thick pot.Brown half the Veal cubes, remove.Brown the rest of the Veal, remove and put on the side.Add the rest of the butter to the pot and brown the vegetables, 4-5 minutes on high heat.Return the Veal cubes to the vegetable mixture and add seasonings.Stir well.Pour in the stock and heat to boiling.Scrape the bottom of the pot to deglaze.Lower heat, cover and simmer for 1¼ hour, or until Veal is tender.

Prepare the beurre manie and add to the sauce.Stir while cooking to thicken the stew.Add the warm cream immediately before serving.Add seasoning, if necessary.Garnish with the chopped fennel.

3 lbs Veal Stew 1500g
to taste: salt & pepper
¼ cup vegetable or corn oil 60ml
2 cups chopped onions 500ml
2 cups red or green peppers 500ml
2 cups peeled, fresh or canned tomatoes 500ml cut into cubes
1 clove garlic, chopped

Methods:

Preheat oven to 325ºF. (162°C).Heat oil in casserole and add onion, sweet peppers and Veal.Sprinkle with salt and pepper stir to blend.Add tomatoes and garlic stir to blend.Bring to a boil on top of the stove.Cover and place in oven to bake for 2 hours.Remove casserole and pour off cooking liquid into a saucepan and set meat aside.Skim off fat and reduce sauce and pour over meat.Serve with: rice