RECIPES FOR GROUND VEAL RECIPES

Steps:

• "In large skillet or saucepan over medium heat, fry bacon until fat is rendered, 3 to 4 minutes; add butter and cook until melted. Add onion; fry, stirring, until golden. Add garlic and caraway seeds; fry for 1 minute. Stir in veal; fry, stirring constantly and breaking up with wooden spoon, until veal is seared, about 4 minutes. Stir in tomato paste, 2 tsp/10 mL of the paprika, and the cayenne; fry, stirring, for 1 minute. Stir in wine and marjoram; cook until wine has evaporated. Stir in mushrooms, salt and 3/4 cup/175 mL water. Bring to boil; reduce heat and simmer, covered, for 20 minutes. In bowl, whisk together sour cream, flour and remaining paprika. Stir into pot; increase heat to medium-high and cook, stirring constantly, for 3 minutes. Stir in parsley. "

Steps:

• In a large, deep skillet, heat the olive oil. Add the chopped onion and minced garlic and cook over moderately high heat, stirring frequently, until softened, about 5 minutes. Add the veal, season with salt and pepper and raise the heat to high. Cook, stirring occasionally, until the veal is no longer pink and any liquid has evaporated, about 8 minutes.
• Add the white wine to the skillet and boil over high heat until nearly evaporated, about 5 minutes. Add the chicken stock, thyme, rosemary and capers and simmer over moderate heat until the liquid is reduced by half, about 10 minutes.
• Meanwhile, cook the orecchiette in a large pot of boiling salted water until al dente. Drain the pasta well and add it to the skillet along with the Parmigiano-Reggiano cheese, chopped parsley and butter. Cook over moderate heat, stirring frequently, until the sauce is thick and creamy, 1 to 2 minutes. Transfer to bowls and serve right away.