Last Updated on November 13, 2020 by Nazmin Sarker
Top Slow Cooker Veal Marsala Recipe in 2021 (Best Picks)
Veal Stew
- 1stalk celery, diced
- 1 carrot, diced
- 2 whole cloves
- 1 bay leaf
- 2 ½ pounds veal for stew, cut into 1 ½ – inch chunks
- ½ cup dry vermouth or other dry white wine
- 2 teaspoons salt
- 1 pound small white onions
- 1 pound small mushrooms
- 4 eggs yolks
- ½ cup heavy or whipping cream
- hot cooked egg noodles or rice, or mashed or boiled potatoes
- chopped dill or parsley for garnish
- Begin 3 hrs ahead
- 10 servings
- 421 cals per serving
- Good source of iron, niacin
Instructions:
- Prepare bouquet garni: Cut double-thickness of cheesecloth into 8-inch square. On it, place the first 4 ingredients; pull up corners and tie securely with undyed cotton string.
- In a 5-quart Dutch oven over medium-high heat, heat to boiling to bouquet garni, veal, vermouth, and salt. Reduce heat to low; cover and simmer 1 ½ hour.
- Add onions and mushrooms. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Discard the bouquet garni.
- In small bowl with wire whisk, mix egg yolks and cream; stir in about ½ cup hot broth from Dutch oven.
- Slowly pour the egg-yolk mixture into stew, stirring rapidly to prevent lumping. Cook, stirring, until mixture is thickened (do not boil).
- Serve stew over hot cooked egg noodles, rice, or mashed or boiled potatoes. Garnish with a sprinkling of chopped dill or parsley.
Veal Paprika
- 3 tablespoons butter or margarine
- 2 pounds veal for stew, cut into 1-inch chunks
- 2 large onions, diced
- 1 tablespoon paprika
- 1 ¾ teaspoon salt water
- 18-ounce package medium egg noodles
- 1 tablespoon all-purpose flour
- ½ cup sour cream chopped parsley for garnish
- Begin 2 ½ hrs ahead
- 8 servings
- 295 cals per servings
- Good source of iron, niacin
Instructions:
- In a 5-quart Dutch oven over medium-high heat, in hot butter or margarine, cook veal stew meat, several pieces at a time, until well browned on all sides, removing pieces as they brown.
- Reduce heat to medium; add onions and paprika to dripping in Dutch oven and cook until onions are tender, about 10 minutes, stirring occasionally.
- Return meat to Dutch oven; add salt and ½ cup water; heat to boiling. Reduce heat to low; cover Dutch oven and simmer 1 ¼ hour or until meat is fork-tender.
- Meanwhile, cook noodles as label direct; drain.
- In cup, blend flour and 2 tablespoons water until smooth; gradually stir into hot liquid in Dutch oven and cook over medium heat, stirring constantly, until mixture is thickened. Stir in sour cream; heat (do not boil). Serve over noodles. Garnish with chopped parsley.
See Also: Veal roast recipe slow cooker
Veal Stew Milanese
- ¼ cup olive or salad oil
- 2 pounds veal for stew, cut into 1 ¼ -inch chunks
- 1 large onion, diced, carrot, stalk celery, 1 garlic clove, minced
- 1/3 cup white chianti or other dry white wine
- 1 16-ounce can of tomatoes
- 1 teaspoon salt
- ½ teaspoon basil
- ¼ teaspoon coarsely ground black pepper
- 1 bay leaf
- 1 chicken-flavor bouillon cube or envelope
- Risotto Alla Milanese (optional)
- 1 tablespoon chopped parsley
- 1 ½ teaspoon grated lemon peel
Instructions:
- In a 5-quart Dutch oven over medium-high heat, in 2 tablespoons hot oil, cook veal, 1/3 at a time, until well browned on all sides, removing pieces with a slotted spoon as they brown and adding more oil if necessary.
- In the same Dutch oven over medium heat, in drippings, cook onion, carrot, celery, and garlic until lightly browned, about 5 minutes, stirring occasionally. With a spoon, stir in wine, tomatoes with their liquid, and next 5 ingredients, breaking up tomatoes into small pieces.
- Return veal to Dutch oven; heat to boiling. Reduce heat to low; cover and simmer 1 ¼ hour or until veal is fork-tender, stirring occasionally.
- Meanwhile, prepare the Risotto Alla Milanese, if desired; keep warm.
- To serve, spoon veal into serving dish; discard bay leaf. Sprinkle with parsley and lemon peel. Serve with risotto.