Free Veal Recipes
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Veal Recipe = Veal Schnitzel with Tomato and Mozzarella
Ingredients:
6 veal schnitzels
1 egg
10ml water
125ml toasted fine breadcrumbs
salt and pepper
25ml grated Parmesan cheese
oil for frying
1 onion, finely chopped
1 clove garlic, crushed
1 x 410g can chopped tomatoes
2ml basil
2 bay leaves
25ml chopped parsley
50ml white vermouth
5ml sugar
200g grated mozzarella cheese
Method:
Slice each schnitzel into 2. Beat egg with water and mix crumbs with salt, pepper and Parmesan. Dip veal into the egg, then into crumbs, coating both sides completely. Heat 1 tablespoon of oil in frying pan and brown veal lightly, on both sides.
Place schnitzels in a single layer on a large baking tray.
For the sauce, lightly sauté the chopped onion and garlic, add the tin of tomatoes, salt, basil, bay leaves, parsley, sugar and vermouth, simmer gently for 30 minutes. To serve, spoon the sauce over the veal and top with mozzarella. Bake at 160 °C for 40 minutes - the finished dish should be moist and juicy.
Serves 4 - 6
Veal Recipe = Veal and Mustard Casserole
Ingredients:
50ml flour
2ml salt
7ml mustard powder
750g veal shin in 2 cm slices
50ml oil
onion, chopped
4 leeks, sliced
250g tin chopped tomatoes
100ml white wine
100ml chicken stock
2 bay leaves
5ml sugar
125ml sour cream
25ml Grain mustard
Method:
Mix flour, mustard powder and a pinch af salt together and coat the veal in this mixture. Heat a large frying pan, add some oil and and brown veal on both sides, place browned veal in a baking tray. Soften onion and leeks in the same pan, add tomatoes, wine, fresh chicken stock, bay leaves, and sugar; bring to the boil then pour over veal. Cover and bake at 160oC for 1 hour. Then turn the veal and give the casserrole a gentle stir, then continue baking for a further 30 minutes until tender.
Mix sour cream with grain mustard, stir into casserole and return to oven until heated through. Season, and sprinkle with chopped parsley - Serve and enjoy!
Serves 4.
Veal Recipe = Veal Goulash with Noodles
Ingredients:
25ml oil
25ml butter
750g veal, cubed
2 onions, chopped
2 cloves garlic, crushed
1 red pepper, diced
10ml paprika
50ml flour
325ml fresh chicken stock
125ml tomato purée
100ml dry white wine
salt and pepper
pinch sugar
2 bay leaves
250g ribbon noodles
butter
25ml poppy seeds
125ml sour cream
Method:
Brown the veal in a large frying pan, with the butter and oil, set aside. Next soften the onions, garlic and pepper, turn down the heat then sprinkle in paprika and flour; return meat and stir in stock, tomato purée, wine, salt, pepper, sugar and bay leaves. Mix all together well, then cover and simmer gently for about 1 hour and a half until meat is very tender.
Boil noodles in plenty of salted water until just tender. Drain, then toss with butter and poppy seeds.
Place casserole on a warmed serving dish, top with sour cream and sprinkle with chopped parsley. Serve on top of a bed of noodles.
Serves 4
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