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

5 tablespoons Olive Oil 75ml
3 lb veal cut from shank in 1½ inch cubes
2 tablespoons garlic, minced 30ml
1 cup white wine 250ml plus 1 tablespoon 30ml
½ cup 125ml plus 2 tablespoons fresh basil leaves 30ml
1 cup canned plum tomatoes 250ml
2 cup mushroom (500ml) in ½ inch cubes (12mm)
1tablespoon cornstarch 15ml

Instructions

Dry veal cubes and season with salt and pepper.Heat 3 tablespoons oil in skillet or sauté pan and brown veal cubes in small batches over medium-high heat.Put browned veal cubes in heavy 4 quart casserole.

When all of the veal is browned, add garlic and brown, but do not burn.Deglaze with white wine, scraping caramelized juices from bottom of pan, and reduce to half.Add tomatoes and break up into small chunks with spoon.

Chiffonade basil leaves and add, reserving 2 tbsp Simmer 2-3 minutes, then add to veal cubes in casserole.Simmer casserole gently until veal is tender, 1 hour to 1 hour 15 minutes.

2 lbs veal shoulder 1kg
Cut in 1 inch cubes or strips 2.5cm
4 tablespoons lard or butter 60ml
Flour
10 oz mushrooms sliced 280g
1 chopped onion
1 or 2 cloves garlic minced
1 tablespoon Tomato paste 15ml
½ cup white wine 125ml
½ cup sour cream 125ml
1 cup stock or water 250ml
1 tablespoon chopped parsley 15ml
Salt and pepper to taste

Instructions

Coat veal strips with 1 tablespoon flour and salt. 15ml.Brown veal strips quickly in 1 tablespoon (15ml) of the lard or butter in a skillet.Add mushrooms, onion and garlic; cook until onion is crisp-tender, 3-4 minutes.Remove meat and mushrooms from pan.Add 2 tablespoons butter (30ml0 to pan drippings and blend in 3 tablespoons flour (45ml).

Add tomato paste and stir in broth.Stir over medium heat until thick and bubbly.Return meat and mushrooms to skillet.Stir in sour cream.Cook slowly until heated through.Do not boil.Serve over rice or buttered noodles.

1 tablespoon olive oil 15ml
1 lb lean veal shoulder (454g), cut into 1½ inch cubes (4cm)
½ teaspoon kosher salt 2.5ml
Freshly ground black pepper
20 (about 1½ pounds)(680g) shallots
2 garlic cloves, minced
1 tablespoon all-purpose flour 15ml
½ cup dry white wine 125ml
1½ cups homemade chicken stock (375ml) or low-sodium canned broth,
skimmed of fat
8 fresh sage leaves, or 1 teaspoon dried 5ml
2 large fresh sprigs thyme, or ⅛ teaspoon dried
2 (about 8 oz) (225g) Yukon gold potatoes, peeled, cut into ¾ inch pieces 2cm
4 oz cremini (112g)or button mushrooms, wiped clean, thinly sliced
4 oz oyster (112g) or shiitake mushrooms, wiped clean, stemmed and thinly sliced
2 tablespoons snipped chives 30ml

Instructions

Heat the oil in a large saucepan or Dutch oven over medium-high heat.Season the veal with salt and pepper, and cook quickly, stirring to brown the pieces on all sides. Remove to a platter.Reduce heat to medium, add the shallots and 3 tablespoons water (45ml), and cook until the water has evaporated, about 1 minute.

Add the garlic and flour and cook stirring for 1 minute more.Add the wine, and simmer for 2 minutes.Add the stock the veal with any juices from the platter, the sage, and the thyme, and bring to a boil.Reduce heat so that the stew is barely simmering, cover, and cook for 30 minutes.

Add the potatoes, cover, and cook for 25 minutes more, or until the meat and potatoes are tender when pierced with the tip of a knife.
Heat a large non tick skillet over medium-high heat until it is very hot.

Add mushrooms cook stirring for about 3 minutes (if mushrooms stick to pan, add 1 tablespoon water (15ml).Add mushrooms to stew stir briefly.Just before serving, remove thyme sprigs, and stir in the chives.

For Veal Stew
2 lb Lean veal stew meat
2 tbl Olive oil
3 x Cloves garlic, minced
2 cup Sliced carrot, (3/4-inch)
1 1/2 cup Frozen pearl onions
1/4 cup Chopped fresh flat-leaf parsley
1/2 tsp Dried whole basil
1/4 tsp Salt
1/4 tsp Pepper
2 cup Dry red wine
1 cup Canned crushed tomatoes
10 1/2 oz Low-sodium chicken broth, (1 can)
2 x Bay leaves
4 cup Halved fresh mushrooms
2 tsp Cornstarch
1 tsp Water
White Polenta
3 tbl Grated Parmesan cheese
Flat-leaf parsley, (optional)

For White Polenta
1 1/2 cup Cornmeal
3/4 tsp Salt
5 cup Water
1 x Clove garlic, crushed

Instructions

Trim fat from veal. Cut veal into 1-1/2-inch cubes.

Heat oil in a large Dutch oven over medium-high heat.Add veal and garlic cook 5 minutes or until veal loses its pink color. Add carrot and next 9 ingredients bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes.

Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.Combine cornstarch and water add to stew. Cook 2 minutes or until slightly thickened, stirring constantly. Discard bay leaves.Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle with cheese.

For White Polenta: Combine cornmeal and salt in a large saucepan. Gradually add water and garlic, stirring constantly with a wire whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15 minutes or until thickened, stirring frequently.

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.