Best Roast Veal In Tuna Sauce From The Madeira Islands Portugal Recipes

ROAST VEAL WITH RED WINE MUSHROOM SAUCE

Steps:

• Season the veal with salt, pepper, rosemary anf thyme. In a heavy, large saucepan, heat the olive oil, and then brown the roast well on all sides.
• Remove to a plate while you cook the mushrooms. Add the mushrooms, and 2 tablespoons of butter, and cook until they are softened and beginning to brown.
• Add the veal stock and red wine to the pot and bring to a boil. Reduce the heat to a simmer, and return the roast to the pot. Partially cover with a lid, and cook on low for about 20 to 25 minutes for medium rare. Remove the veal to a warm plate, and cover with foil while you prepare the sauce.
• Bring the mushroom broth mixture to a boil, and reduce by half. Add the last two tablespoons of butter mixd with the flour, stirring until thickened. Taste, and season with salt and pepper as needed.
• Add the fresh parsley and mix well.
• Slice the veal and serve topped with some of the mushroom wine sauce.

VITELLO TONNATO (COLD VEAL WITH TUNA SAUCE)

Steps:

• For the veal place the meat, carrots, onions, celery, parsley, bay leaf and peppercorns in a fairly snug pot and add water to cover.
• Cover and simmer for one hour. Check from time to time to prevent the meat from sticking to the bottom.
• Let cool in the cooking liquid for one hour.
• Cover the veal with a plate and 2 lb weight and cool completely in the cooking liquid. (The purpose of weighing down the meat is to insure compact slices when cut. I usually omit this step because I don't have a kitchen weight.).
• Store in refrigerator until assembly. If you feel creative, you could make something good with the broth; otherwise, it is discarded.
• For the tuna sauce whip the mayonnaise, tuna, anchovy fillets, onion, and lemon juice at high speed in the processor fitted with a steel blade.
• With the motor running add the milk in a thin stream until the desired consistency is reached. It should be thick but pourable.
• For the assembly remove and discard any remaining bits of rubbery membrane on the veal and slice it thinly, no more than 1/4 inch thick. If some of the slices crumble, don't despair. It will still be good.
• Smear 1/4 cup of the sauce in the bottom of a rimmed platter (I prefer glass).
• Place the veal slices in slightly overlapping circles in the platter, and cover generously and completely with the sauce.
• If you have more veal you can add another layer; just be sure that all is covered by the sauce.
• (If you have more sauce than you need (it is tasty), you can combine it with cubed cooked cold chicken, turkey, or fish, or pour it over cold hard-boiled eggs.).
• The dish should cool in the refrigerator for several hours or up to 2-3 days, covered with plastic wrap.
• Before serving sprinkle on the capers, optional parsley, and garnish with the lemon slices, if desired.

VEAL AND MUSHROOMS WITH MADEIRA SAUCE

Steps:

• Saute veal that has been coated with flour in 3 tablespoons melted butter, adding salt and pepper. Cook turning once.
• Remove from skillet and keep warm.
• Melt 3 tablespoons butter and add mushrooms and stir and cook 2-3 minutes. Add broth. Madiera, and sherry. Stir and cook.
• Add the veal and cook 5-10 minutes covered.