GROUND VEAL RECIPES
ROASTED VEAL WITH POTATOES RECIPE | ITALIAN RECIPES ...
TRADITIONAL ITALIAN RECIPE: Roasted veal is a simple, elegant way to cook one of the more subtle-flavored types of meat. The secret to making a veal roast is to first, buy a good piece of meat, and second, start it on top of the stove to brown the meat. There is no Butter in this recipe. Italian tend to avoid butter in many dishes.
Provided by Uncut Recipes
Total Time 90 minutes
Prep Time 30 minutes
Cook Time 60 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oven to 180C / 356F.
- Tie the Veal Meat and place it into a large frying pan.
- Pour the Oil all over the Veal Meal and place Rosemary Sprigs and Sage Leaves beneath the cord.
- Sprinkle with Salt and Black Pepper. Flip the meat and sprinkle Salt and Pepper underneath too.
- Saute' the Veal over medium fire.
- In the meantime, peel the Potatoes and cut them into chunks...
Nutrition Facts : ServingSize 1 portion, Calories 480 cal, FatContent 49 g
BOLOGNESE SAUCE RECIPE RECIPE | EPICURIOUS
This recipe is an accompaniment for Pappardelle Bolognese .
Provided by Mario Batali
Yield Makes about 8 cups
Number Of Ingredients 15
Steps:
- Cook onions, celery, carrot, and garlic in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add pancetta, veal, and pork and cook over moderately high heat, stirring and breaking up lumps, until no longer pink, about 6 minutes.
- Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce is thickened, 1 to 1 1/2 hours. Add salt and pepper and remove from heat.
- Sauce may be made 2 days ahead and cooled, uncovered, before chilling, covered. Frozen, it keeps for 1 month.
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BEST VEAL SCALLOPINI RECIPE: HOW TO MAKE IT
I found the best veal scallopini recipe in a magazine and adjusted it to suit my family's tastes. Delicate, fine-textured veal requires only a short cooking time, making this simple entree even more attractive. —Ruth Lee, Troy, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 435 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories 435 calories per serving
- Flatten cutlets to 1/8-in. thickness. In a shallow dish, combine flour, salt and pepper. Add veal; turn to coat. In a skillet, heat 2 tablespoons butter and oil over medium heat. Add veal; cook until juices run clear, about 1 minute on each side. Remove and keep warm., Add mushrooms to skillet; cook and stir until tender, 2-3 minutes. Spoon over veal. Stir broth into skillet, stirring to loosen any browned bits. Add parsley and remaining butter; cook and stir until slightly thickened, 1-2 minutes longer. Pour over veal and mushrooms.
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VEAL PICCATA RECIPE | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 15 minutes
Category main-dish
Cuisine italian
Reviews 4.8
Total Time 15 minutes
Category main-dish
Cuisine italian
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 1/2 tablespoons of the butter and, working quickly and in batches if necessary, cook the veal until golden brown on both sides, about 1 minute per side. Transfer to a plate and set aside. Deglaze the pan with wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock, chopped garlic, lemon juice and capers and cook for 5 minutes, or until the sauce has thickened slightly. Whisk in the remaining 1/2 teaspoon of salt, remaining 3 1/2 tablespoons of butter and the chopped parsley. When the butter has melted, return the veal scallops to the pan and cook until heated through and the sauce has thickened, about 1 minute. Garnish with parsley sprigs and serve immediately.
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VINCENZO'S VEAL SCALOPPINE RECIPE | FOOD NETWORK
From foodnetwork.com
Total Time 35 minutes
Category main-dish
Cuisine italian
Total Time 35 minutes
Category main-dish
Cuisine italian
- Place the flour in a shallow pan and season with salt and white pepper. Lightly dust the veal in the seasoned flour. Saute the veal in clarified butter quickly, until just rare. Remove from the pan and set aside. Add the shallots, mushrooms, and capers. Cook until the mushrooms are tender, about 6 minutes. Deglaze the pan with wine. Add the lemon juice and veal stock and simmer until the sauce reduces by half. Season with salt and pepper. Pour over veal. Garnish with melon and parsley.
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VEAL PRINCE ORLOFF RECIPE | EPICURIOUS
In this classic French dish, a veal roast is sliced and layered with a combination of soubise (onion) and duxelles (mushroom) stuffings, then put back together in the shape of the roast. Traditionally, it's covered with more stuffing and heavily coated with a Mornay sauce (which glazes the roast as it's heated in the oven). In our updated version, we keep the soubise and duxelles separate and arrange them side by side — black contrasting with white — on each veal slice, so the stuffings are visible. We use only a very thin coating of Mornay to glaze the dish, and serve the rest on the side.
From epicurious.com
Reviews 3.7
Total Time 4 1/2 hr
From epicurious.com
Reviews 3.7
Total Time 4 1/2 hr
- Heat remaining Mornay sauce over moderate heat, stirring occasionally (thin with a little milk, if necessary), until hot and transfer to a gravy boat to serve on the side.
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VEAL SALTIMBOCCA RECIPE - FOOD.COM
Make and share this Veal Saltimbocca recipe from Food.com.
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 830.8 per serving
From food.com
Reviews 4.5
Total Time 30 minutes
Calories 830.8 per serving
- Garnish with lemon wedges and serve.
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10 BEST GROUND VEAL RECIPES | YUMMLY
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GROUND BEEF - WIKIPEDIA
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PAN-FRIED VEAL CHOPS WITH LEMON AND ROSEMARY RECIPE ...
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4-INGREDIENT CRESCENT ROLL GROUND BEEF ... - RECIPELION.CO…
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BLANQUETTE DE VEAU RECIPE - DANIEL BOULUD - FOOD & WINE
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BAREFOOT CONTESSA | 1770 HOUSE MEATLOAF | RECIPES
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RECIPES - BREEO
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