o 400 degrees F; season veal with pepper and half the
th anchovies.
If veal is encased in a
Coat veal shoulder with flour mixed with salt
Saute bacon pieces with veal shoulder or shank and onion until meat and onions are golden brown.
Add canned chicken broth, paprika and salt.
Cover and simmer slowly until veal is tender, about 1 to 1 1/2 hours.
vernight.
Wrap the pork shoulder and veal shoulder meat in cheesecloth if
ny excess liquid. when cool, chop finely and set aside.
Place 4 cups water, veal, peppercorns and bay leaf in
n medium heat. Cook the veal, in batches, for about 2
minutes.
Spread the veal skin-side down flat on
Grind pork shoulder, veal shoulder, pork fat, powdered dry milk, kosher salt, onion powder, white pepper, mace, ginger, lemon zest, parsley, and crushed ice together.
Stuff in casings.
Combine flour, salt and pepper in a paper bag.
Drop the chops in and shake until each chop is coated with flour.
Heat oil in a heavy skillet with garlic.
Add chops and brown on both sides. Drain off fat.
Mix mushroom soup with paprika, salt and marjoram, and pour over chops.
Cover and cook, stirring occasionally over low heat, about 20 minutes.
Makes 6 servings.
ocket in the center of veal. Rub garlic inside and out
Coat veal in flour, shaking off excess. Heat 2 tbsp oil in a large frying pan over medium-high heat. Working in batches, cook veal until browned all over. Transfer to a 4.5-quart slow cooker.
Add remaining oil to pan. Cook shallots and mushrooms, stirring, until browned. Add wine and bring to a boil. Boil until reduced by 1/2.
Add pork bones, stock, bay leaves and shallot mixture to slow cooker. Cook, covered, on low for 6 hours.
Discard bones and bay leaves. Stir in peas, parsley, capers, lemon zest and garlic. Season to taste.
Toss veal in flour to coat, shaking off excess. Heat 1/2 tbsp oil in a large frying pan. Working in batches, brown veal. Transfer to a 5 quart slow cooker.
Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add wine and bring to a boil. Boil until liquid reduces by 1/2. Transfer to slow cooker along with carrots, celery, parsnips, stock and rosemary. Cook, covered, on low for 8 hours. Season to taste. Serve.
aggie and add veal, shaking bag to coat veal.Remove veal from baggie
nother small bowl.
Pat veal dry. Toss one fourth of
Place veal in a casserole, cover with
Trim veal and cut into large cubes.
Saute onions in olive oil until clear; add veal and saute.
Add paprika and veal stock and stir until blended.
Add herbs and garlic to veal mixture and add salt and pepper to taste.
Simmer until tender, approximately 45 minutes to 1 hour.
Before serving, blend cornstarch with sour cream and add to goulash.
Top each serving with a dollop of sour cream and sprinkle with paprika.
Can be served with spaetzel or on mashed potatoes or rice.
Fantastic!
Cut bacon into small pieces.
Saute with veal (which has been cut into 1-inch cubes) and onion until golden brown.
Add salt, paprika and chicken broth.
Cover and simmer slowly until veal is tender (1 to 1 1/2 hours).
Mix flour, cold water and sour cream and stir into veal.
Cook until thickened, stirring constantly. Keep hot in a 300\u00b0 oven or serve from chafing dish.
A garnish of toasted, slivered almonds add a nice touch.
I serve this over buttered noodles, sprinkled with poppy seed.
Brown veal in oil in a large heavy skillet.
Add chopped onion, cooking until onion is tender.
Pour off the fat.
Add water, lemon juice, pepper and crushed fennel seed.
Cover and simmer over low heat 1 hour or until veal is tender, stirring occasionally.
More water may be added if needed. Add green onions and spinach. Cover and continue simmering until spinach is tender, about 5 to 10 minutes.
Arrange veal on warm serving platter surrounded with a border of spinach. Garnish with lemon wedges.