large bowl, season your veal cubes with a bit of salt
epper.
Coat veal cubes with flour.
Saute the veal cubes in olive
edium-high heat.
Coat veal cubes with flour.
When butter
Mix flour and peppers in a large paper bag.
Add veal cubes and shake until cubes are lightly and evenly coated with flour mixture.
Mix
oil,
lemon
juice,
soy and Worcestershire sauce, seasoning salt
and pepper.
Marinate veal in mixture for 3 to 4 hours.
Skewer veal cubes alternately with mushrooms, green peppers,
tomatoes\tand
onions.
Cook
on\toutdoor grill over medium coals, turning occasionally and brushing with marinade. Serve with wild rice.
Brown veal cubes in olive oil and garlic.
Add white wine and simmer for about 5 minutes. Add vegetables and tomato sauce.
Let simmer until vegetables are firm, but tender.
Prepare pasta. Pour over pasta and serve with grated cheese.
Shake veal cubes in salt and flour mixture. Brown in butter and Crisco. Add onion, garlic, pepper and broth.
Simmer 1 hour and 15 minutes.
Let stand for 10 minutes.
Then add tomato sauce and mushrooms. Serve over hot rice or noodles.
Cut meat into bite size pieces.
In a Dutch oven, saute onions in oil until opaque (clear).
In a plastic bag put flour, garlic powder, pepper, paprika and beef or veal cubes.
Shake until meat is coated with mixture.
Place in Dutch oven with onions.
Braise for about 20 minutes, stirring regularly until meat is browned.
Brown veal cubes in a Dutch oven pot or large pot.
Set aside. Saute carrots, celery and onions.
Add crushed garlic.
Return meat to the pan.
Add remaining ingredients.
Bring to a boil. Cover pot and simmer for one hour.
Stir occasionally.
In the last 20 minutes, prepare rice in another pan.
Serve stew over rice.
Roll veal cubes in seasoned flour and fry in hot oil until well browned.
Add remaining ingredients.
Stir together.
Cover and cook on low heat or in slow cooker for 6 to 8 hours.
Serve over rice or fettucine noodles.
Sprinkle veal cubes with salt and a few
Add the chicken livers and veal cubes to the skillet, and cook
Melt butter in large skillet.
Roll veal cubes in flour and sear on all sides.
Will probably have to work in batches.
When seared, put veal in 6-quart casserole alternately with raw mushrooms and butter from skillet.
Cover tightly and bake at 350\u00b0 for 2 hours.
Serve with rice or couscous.
Serves 16.
Pound veal between plastic wrap.
Saute garlic and veal; set aside.
Saute peppers and add to veal and garlic.
Add tomatoes, dash of oregano, parsley and basil.
Cook on low flame 1 hour, until tender.
On sheet of waxed paper, combine flour, salt and pepper. Dredge veal cubes in flour mixture.
until mixture thickens.
Place veal cubes and lemon peel in slow
heat butter and oil. Add veal cubes (half at a time); cook
Dredge veal with paprika; set aside.
Heat oil in Dutch oven. Add chopped onions and saute until lightly browned.
Remove onions using slotted spoon and set aside.
Brown dredged veal on all sides.
Return onions to Dutch oven.
Stir in tomatoes, tomato sauce and salt.
Simmer gently, uncovered, about 1 hour or until veal is tender.
Serve over noodles.
Makes about 6 servings.
n paper bag.
Add veal cubes; shake, holding top of bag
Brown veal in margarine.
Take out and put in casserole.
Brown onion, garlic, allspice, mushrooms, tomato paste and flour together.
Simmer stock and wine separately for 5 minutes.
Add to mixture and pour over veal.
Cover with foil.
Bake at 325\u00b0 to 350\u00b0 for about 50 minutes.
Serve over rice or noodles.