Veal Stew Forestière Food

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VEAL FORESTIER



Veal Forestier image

Ripped a page out a magazine years ago. What a great picture. It says "dinner classic: tender cutlets, gently browned, smothered in a flavorful mushroom-vermouth sauce. They show it on a platter with red cherry tomatoes and garnished with parsley.

Provided by Oolala

Categories     Veal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb veal cutlet, each about 1/4-inch thick
1/4 cup all-purpose flour
4 tablespoons butter
1/2 lb mushroom, sliced
1/2 cup dry vermouth
2 tablespoons water
3/4 teaspoon salt
1 dash pepper
1 tablespoon parsley, chopped
sauteed cherry tomatoes
parsley sprig, for garnish

Steps:

  • Start to prepare about 50 minutes before serving.
  • On cutting board, with meat mallet or dull edge of French knife, pound veal cutlets to 1/8" thickness.
  • Cut cutlets into about 3" by 2" pieces.
  • On a sheet of waxed paper, coat cutlets lightly in flour.
  • In a 10" skillet, over medium-high heat, in hot butter, cook meat, a few pieces at a time, until lightly browned on both sides, removing pieces as the brown and adding more butter as needed.
  • Add mushrooms, vermouth, water, salt and pepper to skillet; heat to boiling.
  • Reduce heat to low; cover and simmer 5 minutes or until mushrooms are tender.
  • Return meat to skillet; heat through.
  • Stir in chopped parsley.
  • Serve with sauteed cherry tomatoes and garnish with a sprig of parsley.

Nutrition Facts : Calories 306.5, Fat 19.5, SaturatedFat 10.5, Cholesterol 123.5, Sodium 614.5, Carbohydrate 7.9, Fiber 0.8, Sugar 1, Protein 24.7

VEAL STEW



Veal Stew image

My aunt gave me this delicious recipe years ago, and it's still my favorite veal dish! This tomato and white wine sauce keeps the meat tender and moist during cooking. Serve over buttered noodles. Hope you enjoy it as much as our family does.

Provided by MNKENNEY

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 1h40m

Yield 4

Number Of Ingredients 7

4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 pounds veal, trimmed and cubed
1 (8 ounce) can tomato sauce
½ cup white wine
salt and pepper to taste

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.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 6.9 g, Cholesterol 204.1 mg, Fat 25.4 g, Fiber 1.3 g, Protein 44.8 g, SaturatedFat 6.3 g, Sodium 512.1 mg, Sugar 3.7 g

VEAL STEW FORESTIèRE



Veal Stew Forestière image

Forestière means "of the forest," and refers to dishes made with mushrooms, cream, and often ham. This is a rich, hearty veal stew in that tradition. If you wanted to cut down your own veal stew from a hunk of shoulder, that wouldn't be a bad thing, either. Use cubes of 1 to 1 1/2". Adapted from a recipe by Kerry Saretsky at Serious Eats. http://bit.ly/9LuDb5

Provided by DrGaellon

Categories     Stew

Time 2h50m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil (not extra-virgin)
1 1/2 lbs veal stew meat
4 shallots, diced
2 garlic cloves, diced
1 lb wild mushroom, sliced (a mixture of shiitake, oyster and cremini is ideal)
1/2 cup dry sherry
2 cups beef stock
6 sprigs fresh thyme
2 slices prosciutto (jambon de bayonne) or 2 slices french ham (jambon de bayonne)
1 tablespoon unsalted butter, at room temperature
1 1/2 tablespoons all-purpose flour
1/4 cup heavy cream

Steps:

  • Preheat oven to 450°F.
  • In a Dutch oven, heat oil over medium-high heat. Brown veal cubes on all sides and set aside on a plate (they will not be cooked through).
  • Add a bit more oil if needed, and reduce heat to medium-low. Add shallots and garlic and sweat gently 1 minute until shallots are translucent and garlic is fragrant.
  • Add mushrooms and raise heat to medium. Cook until mushrooms are soft and beginning to brown, 6-8 minutes. Season with salt and pepper.
  • Move the pan away from the open flame (if using an electric range, you can skip this step), add the sherry, then return the pot to the stove. Turn up heat until sherry boils vigorously. Scrape the brown bits (fond) from the bottom of the pan as the sherry reduces.
  • Return the veal to the pot, along with any accumulated juices. Add beef stock and thyme. Cover and bring to a boil. Reduce heat to low and simmer 2 hours.
  • Spray a baking sheet with nonstick spray. Place the slices of prosciutto or jambon on the sheet and bake in preheated oven until crispy, about 10 minutes. Cool slightly then break slices into shards.
  • Mash together butter and flour to form a beurre manie. Drop small bits of this mixture onto the surface of the stew, then stir in well. Let simmer until thickened, 3-5 minutes. Off heat, add cream and stir. Remove the stems of the thyme sprigs and discard.
  • Serve with buttered noodles or mashed potatoes. Garnish each dish with the ham crumbs.

Nutrition Facts : Calories 566, Fat 27.4, SaturatedFat 11.1, Cholesterol 167.5, Sodium 552.6, Carbohydrate 14.2, Fiber 1.2, Sugar 3.1, Protein 39.1

BLUEPRINT FOR VEAL STEW



Blueprint for Veal Stew image

Provided by Food Network

Categories     main-dish

Time 2h55m

Yield 8 servings

Number Of Ingredients 11

4 pounds veal shoulder cut into 1 inch cubes, patted dry
1/4 cup vegetable oil
3 tablespoons butter
2 carrots, finely cubed
1 large onion, thinly sliced
1 stalk celery finely minced
2 cloves minced garlic
1/2 cup dry white wine
Beef broth or veal stock
Bouquet garni: parsley, bay leaf and peppercorns
1 tablespoon or so of beurre manie, (paste made in equal proportions of butter and flour)

Steps:

  • Preheat the oven to 325 degrees.
  • In an oven proof casserole, heat, until very hot, half of the oil. In small batches brown the veal cubes on all sides. When one batch is done, add more oil if you need to and continue to brown until all the veal is done. Discard the fat in the casserole and replace it with the butter. Add the carrot, onion and celery, cover and simmer 5 minutes or until onions are translucent. Add the white wine and boil down for a minute or until alcohol has evaporated. Return the veal cubes to the casserole with garlic and add just enough broth to barely cover the veal. Bring the liquid to a boil, add the bouquet garni, put a buttered piece of parchment or brown paper on top of the meat, then a lid on the casserole and set in the oven. Cook for 1 1/4 to 1 1/2 hours or until the meat is tender.
  • Remove casserole from the oven and strain the contents through a sieve and the liquid into another saucepan; discard bouquet garni. Divide solids into 2 batches. Degrease the liquid and boil it down until reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it to half of the meat. Return the other half of the veal to the remaining liquid. Season with salt and pepper. Thicken with beurre manie if you wish. Serve with rice, polenta or potatoes; garnish with parsley.

VEAL FORESTIERE



Veal Forestiere image

Time 32m

Yield 4 servings

Number Of Ingredients 8

3 Tbsp. olive oil
4 large or 8 small veal leg cutlets
Salt and freshly ground black pepper to taste
1/3 cup flour
1/2 lb. white or brown mushrooms, thinly sliced
1 garlic clove, crushed
1 tsp. chopped fresh rosemary
1 1/2 cups low sodium beef stock

Steps:

  • Heat the oil in a large skillet set over medium-high heat. Season the veal with salt and pepper; coat in the flour. Reserve the leftover flour. Cook the veal 2 to 3 minutes per side. Remove from the skillet and set aside. Add the mushrooms, garlic and rosemary to the skillet and cook 3 to 4 minutes. Mix in 2 Tbsp. of the reserved flour; discard the rest. While stirring, slowly mix in the stock. Bring to a simmer; season with salt and pepper. Return the veal to the skillet and heat through 1 to 2 minutes, and then serve.

ITALIAN VEAL STEW



ITALIAN VEAL STEW image

Categories     Soup/Stew     Beef

Yield 6 Servings

Number Of Ingredients 17

Stew
2 pounds boneless veal shoulder roast , trimmed and cut into 1-inch pieces
Salt and ground black pepper
3 tablespoons olive oil
2 medium onions , cut into 1/2-inch dice
2 medium carrots , peeled and cut into 1/2-inch dice
2 medium celery ribs , cut into 1/2-inch dice
6 medium garlic cloves , minced or pressed through a garlic press (about 2 tablespoons)
2 tablespoons unbleached all-purpose flour
3/4 cup dry white wine
1 1/2 cups low-sodium chicken broth
1(14.5-ounce) can diced tomatoes , drained
2 bay leaves
Gremolata
1 large garlic clove , minced or pressed through a garlic press (about 1 1/2 teaspoons)
2teaspoons lemon zest , minced
1/4cup fresh parsley leaves , minced

Steps:

  • 1. FOR THE STEW: Adjust the oven rack to the middle position and heat the oven to 300 degrees. 2. Season the veal generously with salt and pepper to taste. Heat 1 tablespoon of the oil in a large ovenproof Dutch oven over high heat until smoking. Add half of the veal and cook, stirring frequently, until it has released its juices and is lightly browned, 4 to 6 minutes. Transfer the veal to plate and set aside. Add another tablespoon oil to the pot and repeat with the remaining veal. Transfer the second batch of veal to the plate. 3. Add the remaining 1 tablespoon oil to the now-empty pot and heat it over medium heat until shimmering. Add the onions, carrots, and celery and cook, scraping the pot bottom occasionally with a wooden spoon, until the onions are soft and lightly browned, 6 to 10 minutes. Add the garlic and cook until fragrant, 10 to 30 seconds. Add the flour and cook for 20 seconds. Add the wine, scraping up any bits on the pot bottom, and simmer until thickened. Increase the heat to high and add the broth, stirring constantly and scraping the pan edges. Add the tomatoes, bay leaves, and meat along with any accumulated juices on the plate, and bring to a simmer. Cover and place the pot in the oven. Cook for 1½ to 1¾ hours, until the veal is tender 4. FOR THE GREMOLATA: Combine the garlic, lemon zest, and parsley together in a small bowl and set aside. 5. Remove the pot from the oven and stir in the gremolata. Let stand, covered, for 5 minutes. Season with salt and pepper to taste and serve immediately.

VEAL STEW



Veal Stew image

Always a hit with my family especially in the fall and winter. I clipped this from a magazine about 20 years ago. Usually buy packages of veal that are marked "veal for stew". Serve with a salad and biscuits.

Provided by PugGrannie

Categories     < 4 Hours

Time 3h

Yield 6 serving(s)

Number Of Ingredients 14

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon canola oil
1 1/2 lbs veal shoulder, cut into 1 1/2-inch pieces
1 garlic clove, crushed
1 teaspoon dried marjoram
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour
1 (13 3/4 ounce) can chicken broth
1 1/2 cups carrots, sliced thinly diagonally (1/2 lb.)
1 cup celery, sliced thinly diagonally (1/4 lb.)
3 medium potatoes, pared and cut into 1 to 1 1/4-inch pieces (3/4 lb.)
1 (10 ounce) package frozen peas, thawed
2 tablespoons parsley, chopped

Steps:

  • In 5-quart Dutch oven, over medium heat, heat butter and oil. Add veal cubes (half at a time); cook over medium heat until cubes are well browned on all sides.
  • As they brown, remove to a bowl. Takes about 15-20 minutes in all.
  • Return meat to Dutch oven. Add garlic, marjoram, salt, and pepper, stirring until well blended with meat.
  • Sprinkle flour over meat, stirring until well blended.
  • Gradually stir in chicken broth; bring to boiling, stirring. Reduce heat; simmer, covered, stirring occasionally, 1 hour.
  • Add carrot, celery, and potato; simmer, covered, about 20 to 25 minutes, or until vegetables are almost tender.
  • Add frozen peas; simmer, covered, 10 minutes, or until meat and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 336.6, Fat 11.2, SaturatedFat 4.1, Cholesterol 98.1, Sodium 806.6, Carbohydrate 29.8, Fiber 5.5, Sugar 5.2, Protein 28.6

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