Best Veal With Peas Recipes

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

CLASSIC ITALIAN VEAL SPEZZATINO

Steps:

• Mix cornstarch, paprika, and pepper in a mixing bowl. Pat veal chunks dry and toss them with cornstarch mixture to coat.
• Heat oil in a Dutch oven over medium-high heat. Add veal pieces to the pot, one by one, and brown on all sides. Set aside leftover cornstarch.
• Reduce heat slightly and add onion, carrot, celery, and red chile pepper; cook until fragrant, stirring often, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in broth and wine. Deglaze pot using a wooden spoon to scrape any browned bits off the bottom. Add potatoes, tomatoes, peas, and bay leaf. Stir and cover.
• Bring to a boil, reduce heat, and simmer until veal is fork-tender, potatoes are cooked, and liquid has thickened, about 1 hour. Add some water from time to time to keep the stew from burning, but don't let it get soupy. Add leftover cornstarch if the stew needs thickening at the end.

KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)

Steps:

• In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.

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 STEW WITH SNOW PEAS

Steps:

• Heat two tablespoons of the olive oil in a heavy casserole. Add the onion, carrots and celery and saute over low heat until soft but not brown. Add the garlic and continue to saute for a minute or two. Remove from heat.
• Dry the veal on paper toweling. Add the remaining oil to a heavy skillet and add as much of the veal as you can at a time without crowding. Brown the veal pieces over medium- high heat. As they are browned, place them over the vegetables in the casserole. When the veal is all browned, add the wine to the skillet and cook, scraping the skillet until all the particles are dissolved.
• Pour the contents of the skillet over the meat and vegetables in the casserole, add the tomatoes, bay leaf, thyme, and salt and pepper to taste.
• Bring the casserole to a simmer, cover and simmer for 1 1/2 hours, until the veal is tender. Stir in the lemon juice and recheck the seasonings.
• Add the snow peas and cook just long enough for the snow peas to turn bright green and become tender, about five minutes. Sprinkle with parsley and scallions and serve.