VEAL STEW WITH ONION AND SQUASH RECIPES

BRAISED VEAL BREAST WITH BUTTERNUT SQUASH STEW RECIPE ...

Braised Veal Breast with Butternut Squash Stew Recipe ... image

More Veal Recipes

Provided by Anne Rosenzweig

Yield 6

Number Of Ingredients 12

Ingredients

One 3 1/2-to 4-pound boneless veal breast, excess fat trimmed
Salt and freshly ground pepper
10 garlic cloves
3 large carrots, coarsely chopped
3 thyme sprigs
2 large Spanish onions, chopped
1 quart chicken stock or canned low-sodium broth
1 cup canned peeled Italian plum tomatoes, drained and chopped
One 2-pound butternut squash halved, peeled, seeded and cut into 1/2-inch dice
2 tablespoons vegetable oil
One 15-ounce can chickpeas, drained
1 pound kale, tough stems and ribs removed, leaves coarsely chopped

Steps:

Preheat the broiler. Set the veal breast on a baking sheet and season with salt and pepper. Broil 4 inches from the heat for about 4 minutes per side, or until well browned. Reduce the oven temperature to 300°.
Transfer the veal to a large enameled cast-iron casserole. Add the garlic, carrots, thyme, onions, stock and tomatoes and season with salt and pepper. Cover and braise for 3 hours, or until the meat is very tender. Transfer the veal to a large, shallow baking dish and cover with foil; reserve the braising liquid. Raise the oven temperature to 450°.
Spread the squash on a large rimmed baking sheet, drizzle with the oil and season with salt and pepper. Roast the squash for 15 minutes, or until lightly browned and just tender.
Meanwhile, add the chickpeas to the braising liquid and bring to a boil. Cover and simmer over low heat for 5 minutes. Add the kale and simmer until crisp-tender, about 3 minutes. Gently stir in the squash and simmer for 1 minute longer. Remove the thyme sprigs and season with salt and pepper.
Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices. Arrange the veal on a large deep platter, top with the vegetable stew and serve.

SQUASH AND ONIONS RECIPE : TASTE OF SOUTHERN

Squash and Onions Recipe : Taste of Southern image

Easy to follow, step-by-step, photo illustrated recipe for making Squash and Onions.

Provided by Steve Gordon

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2

Number Of Ingredients 7

Ingredients

1 medium Onion, sliced
2-3 Yellow Squash, sliced
2 Tablespoons Butter
1 Tablespoon Bacon Grease
¼ teaspoon Black Pepper
¼ teaspoon Salt
¼ teaspoon Sugar

Steps:

Slice the onions.
Place a skillet over Medium heat on your stove top.
Add the butter.
Add the bacon grease.
Add the onions. Stir and cook until slightly translucent, about 5 minutes.
Wash and slice the yellow squash about ¼ inch thick.
Add the squash to the skillet.
Add the black pepper.
Add the salt.
Add the sugar.
Stir gently to combine the ingredients.
Cover the skillet. Reduce heat to Medium Low.
Cook until squash are tender. About 10-15 minutes.
Remove from heat. Serve warm.
Enjoy!

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BRAISED VEAL BREAST WITH BUTTERNUT SQUASH STEW RECIPE ...

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Reheat the veal in the oven if necessary and transfer to a cutting board, then carve across the grain into 1/2-inch-thick slices. Arrange the veal on a large deep platter, top with the vegetable stew and serve.

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