Heat 3 tablespoons butter and fry meat (do not brown).
Remove meat.
Fry onions 5 minutes.
Remove.
Melt remaining butter with meat juices.
Add flour and cook gently 3 minutes.
Stir constantly.
Add broth.
Bring to boil, stirring.
Simmer 20 minutes.
Add veal, carrots and onions.
Cook and cover on low heat for 45 minutes.
Add mushrooms and cook 15 minutes.
Remove from heat.
Stir in cream, lemon juice, salt and pepper.
Reheat without boiling.
Wash and peel onions.
Cut veal stew into pieces.
Combine veal and onions in a casserole dish.
Add salt, bay leaves, pepper, olive oil, peeled and chopped tomatoes, garlic and enough water to cover.
Cook, covered.
Stew for about one hour over low heat.
Cut veal into chunks.
Dredge Veal in flour.
Heat oil in pressure cooker and brown veal-set aside veal.
In same oil, saute chopped onions and chopped garlic until lightly browned.
Add veal back to pot along with the rest of the ingredients.
Put pressure cooker cover on and bring to full.
Cook at full for 15 minutes.
Turn off heat and let cooker come down to temp slowly.
Serve over rice.
owl; shake off excess. Sprinkle veal with salt and pepper. Heat
place bacon, butter, onions and mushrooms in pan, saute until softened, remove and place aside add veal, brown on all sides.
add bacon mixture back to pot, add water and bring to boil, simmer covered for 1 hr add sour cream, do not boil, granish w/paprika.
Season veal and pork with salt, pepper,
Brown meat in oil.
Saute onion in remaining fat for 3 minutes.
Return meat to kettle; sprinkle with 1 teaspoon salt and flour.
Stir 1 minute over medium heat.
Dissolve bouillon cubes and add to kettle.
Add bay leaf and marjoram.
Bring stew to boiling.
Cover and simmer 1 1/2 to 2 hours.
Serve over rice.
Trim fat from meat; rinse and put in a pot with oil, garlic and onion.
Let cook until meat is brown (about 20 minutes).
Mix the tomatoes with a cup of water and add to the stew.
Add parsley, salt, pepper, oregano, frying peppers and mushrooms. Cover and let cook until tender and meat is done.
Boil potato cubes in a pot of water until fork-soft.
Drain.
Serve potatoes and stew together.
utter lightly and add to stew when done.
At this
Veal:
Dust veal pieces in flour, garlic powder,
edium-high heat.
Dredge veal in flour, shaking off excess
Heat oil in heavy large skillet over high heat.
Add onion and saute 4 minutes. Add veal and cayenne pepper. Season with salt. Saute until veal and onion are brown, about 10 minutes.
Reduce heat. Add red bell peppers. Cover and cook until veal is tender, stirring occasionally and adding broth or stock as needed to prevent sticking, about 20 minutes.
eat. Working in batches, brown veal for 3-4 mins. Remove
ver medium-high heat. Season veal with salt and pepper, and
*Or 1 cup dry white wine, 1/2 cup chicken broth and 1 tablespoon tomato paste.
0 minutes, drain.
Toss veal with flour, salt and pepper
Sprinkle the veal with the salt and pepper.<
edium-high heat.
Dredge veal in flour, shaking off excess
Mix flour and salt in resealable plastic bag. Add veal, shake until evenly coated. Heat oil in 10 inch skillet over medium heat. Cook veal in oil about 10 minutes, turning occasionally, until brown.
Mix veal and remaining ingredient, except noodles, in a 3 1/2 to 6 quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours or until veal is tender, stir.
Serve veal mixture over noodles.
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.