Veal Casserole Recipes

VEAL CASSEROLE

Steps:

• 1. Heat the oil and half the butter in a large heavy-based saucepan over high heat and cook the veal in three batches for 3 minutes, or until browned. Transfer to a plate with any juices and keep warm. 2. Heat the remaining butter in the same saucepan, add the onion and cook for 3 minutes, or until soft. Add the cumin and cook for 30 seconds, or until fragrant. Add the garlic and mushrooms and cook for 1-2 minutes, or until the mushrooms are soft. Reduce the heat to low, sprinkle on the flour, stir to combine and cook for 1 minute. Stir in the beef stock. 3. Return the meat and any juices to the saucepan with the zucchini, carrot, tomatoes and tomato paste and stir until the mixture boils and thickens, breaking up the tomatoes with the back of a wooden spoon. Reduce the heat and simmer for 5 minutes, or until the meat is cooked through and tender. Stir in the chopped parsley, then season with salt and pepper. Serve with wild rice and bread.

VEAL AND PEPPER GOULASH

Steps:

• Preheat the oven to 180C
• Slice the veal into 2cm cubes. Cut the onion in half and then into thick slices. Remove the seeds and white bits from the peppers and cut into quite thick slices.
• In an oven proof casserole dish melt the butter on the hob and gently fry the onions for 2-3 minutes, add the veal and continue cooking for 3-5 minutes, stirring well to ensure that the meat is sealed all over.
• Add the peppers and paprika and continue stirring for a minute or 2 before adding the tomato juice, stock cube, bay leaf and seasoning. Bring to the boil and then take of the heat.
• Cover and put the casserole in the oven for 1-1 1/2 hours, stirring once or twice, until the meat is so tender that it is starting to fall apart
• Take the casserole out of the oven and put it back on the hob
• Stir in 1 pot of yoghurt and a handful of chopped parsely....season to taste and continue cooking for another 2 minutes or so.
• Serve over pasta... I usually use tagliatelli, but have had great success with shells as well as they hold the sauce beautifully. Here I have used bows....
• Top with a spoonful of yoghurt and a sprinkle of chopped parsley.
• As with chilli, this tastes even better the next day when the flavours have had time to develop. It freezes beautifully as well. I am inclined to use double the paprika and a big pinch of chili flakes on colder days!

VEAL STEW

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.

VEAL CASSEROLE

Steps:

• .melt the butter. Brown veal on both sides and remove from the fat.
• stir in the flour and stock.
• when well blended, add salt, pepper, herbs, cloves, sliced carrots and whole onions.
• bring to the boil and add the veal.
• place in an ovenproof dish cover and bake in a medium oven for 2 1/2 hours.
• Strain sauce, and thicken with a little flour, then pour over the meat.
• garnish with parsley.

ULTIMATE VEAL PARMIGIANA

Steps:

• Preheat oven 400 degrees.
• Tenderize veal to 1/4" thickness.
• Spry large casserole with non stick spray.
• Heat 2 tablespoons of oil in a large skillet, over medium high heat.
• Add onion and garlic, cook until tender, approximately 5 minutes.
• Gently stir tomatoes and tomato paste into skillet, add basil, oregano, and bay leaf. Mix well.
• Simmer for about 20 minutes, stirring often.
• Look for and carefully remove bay leaf.
• Dip veal cutlets into egg and coat with breadcrumbs.
• Saute cutlets in balance of oil, brown on both sides, about 5 minutes. Drain.
• Layer tomato mixture, meat, mozzarella, 1/4 cup of the parmesan in casserole.
• Bake until bubbly and somewhat browned. Usually this will be about 15 minutes.
• Before serving, sprinkle with balance of parmesan.