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.
Season veal and pork with salt, pepper,
owl; shake off excess. Sprinkle veal with salt and pepper. Heat
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.
emove from pan and saute meat until lightly browned all over
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.
Dredge meat with flour.
Brown slowly on all sides in shortening.
Add seasonings and water to cover.
Cover and simmer 1 1/2 to 2 hours.
Add whole vegetables, cover again and continue cooking slowly until meat and vegetables are done, about 30 minutes.
Thicken stock for gravy.
Garnish with cooked peas, if desired.
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.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish.
Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups).
Cover and place in 350 degree oven for 3 hours.
Serve over steamed rice or noodles with a salad.
This recipe doubles or triples easily (just add one can of either soup per extra pound of meat).
I usually make extra and freeze it for another night.
Mix flour, salt and pepper, garlic salt, basil and thyme in a bag well; add stew meat and shake until coated well.
Place stew meat in hot oil in large skillet or Dutch oven; cook until brown and add onion and beef broth.
Cover tightly and simmer slowly until meat is tender, about 1 1/2 to 2 hours.
Add mushrooms the last 5 minutes of cooking.
Serve over cooked noodles or rice. Serves 4 to 5.
Throw stew meat into the crock pot. Do not brown first.
Mix in the two cans of soup.
Turn crock pot to low and let it cook 6-8 hours.
Just before you are ready to eat, cook the egg noodles according to package directions.
Serve the stew meat over the egg noodles.
Fill pressure cooker halfway with water.
Place stew meat, chopped onions and chopped bell pepper in cooker.
Pressure for 20 minutes.
After you finish pressuring, once pressure is released, remove lid.
Place diced potatoes in pressure cooker with meat and salt and pepper to taste.
Boil potatoes and meat until potatoes are done, 20 to 25 minutes.
If stew meat is in fairly large pieces, cut each piece in half.
In a large skillet, brown stew meat and transfer to a large slow cooker.
Add onion, tomatoes, beans, seasonings, and salt to taste.
Cover and cook on low for 6-7 hours.
Sprinkle shredded cheddar cheese over each serving.
Place stew meat in small roaster pan or large casserole; sprinkle with dry onion soup mix.
Add mushrooms (undrained); add cream of mushroom soup and 1/2 can milk.
Cover and place in 300\u00b0 oven for 3 hours.
Cook noodles and add to meat mixture or serve over rice.
Brown stew meat.
Combine all other ingredients.
Cook, covered, in oven for 3 hours.
Stir occasionally.
Serve with noodles with butter and garlic added to noodles first.
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.
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.
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.
edium-high heat.
Dredge veal in flour, shaking off excess