Veal Casserole Food

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.

SOFRITO ( VEAL CASSEROLE)

Steps:

• Mix the flour with the salt and pepper.
• Cut the meat into slices and dredge it in the flour.
• Heat the oil in a frying pan and brown the meat.
• Transfer the meat to a pot.
• Put the vinegar, the garlic, the parsley and a little water into the frying pan.
• When this sauce has come to a boil, pour it over the meat.
• Cover the pot and simmer for 1 1/2- 2 hours.
• Serve with vegetables of your choice.

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.