Veal Muscles With Green Peas Food

EASY VEAL STEW WITH WINE, PEAS AND CARROTS

Steps:

• In a Dutch oven or large saucepot, heat olive oil and butter on medium to high heat. Add onions and sauté for about 5 minutes, or until softened.
• Season veal chunks with 1/2 teaspoon of salt.
• Place veal into the pot. Cook veal and onions until veal is brown and fully cooked, about 15 minutes.
• Add cayenne pepper and wine. Simmer on low heat for about 3 to 5 minutes. Stir occasionally.
• Meanwhile, open a package of frozen peas and carrots, place them into a colander and rinse them under cool water.
• When the wine has been reduced, add the frozen peas and carrots, beef stock, and an additional 1/2 teaspoon of salt.
• Bring to boil. THEN leave uncovered and simmer the veal stew for 15 to 20 minutes, until the liquid has reduced a little. Stir occasionally. Taste for stew and season with salt and pepper to taste. Turn off the heat and cover with a lid. Allow the veal to sit within the broth for a few minutes. Serve warm, with a side of whole-grain noodles or rice.
• yields: 4 to 6 servings

VEAL WITH PEAS

Steps:

• Season veal with salt and pepper.
• Brown veal and onion in sauce pan with Olive oil.
• Add can of tomato puree and water.
• Simmer for 1 hour.
• Add peas and continue to cook for and additional half hour.
• Enjoy with a crusty Italian Bread.

VEAL MUSCLES WITH GREEN PEAS

Steps:

• Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out.
• Previously cut the vegetables into small slices and sauté it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to sauté 10-15 minutes.
• Now add veal and continue to sauté until veal is soft (30 minutes should be enough).
• Take the veal out again and mash the vegetables into a sauce.
• Put back the veal and add half cooked green peas, parsley leaves and dill. Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce.
• (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is home made emergency version but it is good enough).