> Kswck wrote:
>
>
>>A friend loves veal but won't eat anything w/mushrooms in it.
>>
>
Like Victor, veal is fast becoming extinct, for two reasons: too
expensive and too little produced. Here are a few good ones. And like
Victor, I also like ones from Patricia Wells.

* Exported from MasterCook *

HEARTY VEAL STEW WITH RED WINE AND SWEET PEPPERS

Recipe By : Bon Appétit,October 2000
Serving Size : 6 Preparation Time :0:00
Categories : Dinner Main Dish
Meats Stew
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds
1 inch pieces trimmed veal stew meat
1/4 cup all purpose flour
2 tablespoons extra-virgin olive oil
3 garlic cloves -- flattened
2 tablespoons butter -- (1/4 stick)
3/4 cup dry red wine (preferably Sangiovese)
2 cups canned Italian-style tomatoes with juice
1 tablespoon crumbled dried sage leaves
2 red bell pepper -- cut into 2x1/2" str
2 tablespoons drained capers

Toss veal with flour in medium bowl; shake off excess. Sprinkle veal
with salt and
pepper. Heat oil in heavy large pot over medium-high heat. Add garlic;
sauté1 minute.
Discard garlic. Add butter to same pot and let melt. Working in batches,
add veal to pot and sautéuntil brown, about 6 minutes
per batch. Using slotted spoon, transfer veal to bowl. Add wine,
tomatoes with juices and sage to pot, breaking up tomatoes
with back of spoon and scraping up any browned bits. Return veal and any
accumulated juices to pot; bring to boil. Reduce
heat to medium-low, cover and simmer 30 minutes.

Add bell peppers to stew; cover and simmer until veal and peppers are
very tender, stirring frequently, about 50 minutes. Stir
in capers. Season to taste with salt and pepper. (Can be made 1 day
ahead. Cool slightly. Refrigerate until cold, then cover
and keep chilled. Before serving, rewarm over medium heat, stirring often.)

- - - - - - - - - - - - - - - - - -

NOTES : Capers lend tangy contrast to the sweet bell peppers. Serve the
stew over egg noodles

* Exported from MasterCook *

Saute De Veau Aux Carottes La Boutarde

Recipe By : Patricia Wells, Bistro Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Dinner French
Main Dish Meats
Veal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup extra-virgin olive oil
2 pounds boneless veal rump -- sirloin roast, or
stewing veal, cut into
rather large (2 ounce) cubes
Salt and freshly ground black pepper
2 onions -- cut into thin rounds
1 bottle white wine -- such as Muscadet de
Sèvre-et-Maine
3 imported bay leaves
2 teaspoons Herbes de Provence
2 small tomatoes -- cored, peeled,
seeded, and chopped
2 pounds tender young carrots -- peeled and cut into
thin rounds

1. In a deep-sided, nonreactive, 12-inch skillet, heat the oil over
medium-high heat. When the oil is hot, begin to brown the cubes of veal
on all sides. Do not crowd the pan, and be patient when browning. Good
browning is essential, so the veal retains all of its flavor. The meat
should be browned in several batches, taking about 5 minutes to brown
each batch. Carefully regulate the heat to avoid scorching the meat.
As each batch is browned, remove the veal to a platter and season
generously with salt and pepper.

2. When all of the veal is browned, return all of the meat to the
skillet. Add the onions and cook over medium-high heat just until the
onions are soft and translucent, 2 to 3 minutes. Reduce the heat to
medium; add 1 cup of the wine. Using a metal spatula, scrape up any
cooked-on bits of meat from the bottom of the pan and stir them in with
the wine. Stir in the bay leaves, herbs, and tomatoes. Cover and bring
just to a simmer. Simmer for about 5 minutes. Pour 1 more cup of the
wine. Cover and simmer very gently, over low to medium heat, for 1
hour. Stir in the remaining wine. Cover and simmer for 1 more hour.

3. Remove the veal from the pan; set aside. Add the carrots to the
skillet. Cover and simmer until soft, 40 to 45 minutes. By this point,
the carrots will have absorbed much of the sauce. Return the veal to
the skillet and reheat until warmed through. Serve immediately.





This version of the classic bistro preparation comes from La Boutarde,
a small bistro that serves as a lunchtime cantine for the editors and
writers from the International Herald Tribune. When I prepare this
dish at home, I like to make it a day ahead, so the flavors have plenty
of time to mature. I also find that because the dish shines with such
simplicity, it doesn’t even need to be boosted along by rice or
potatoes. A nice mixed green salad and a crisp baguette will do just
fine. With it, sample the same wine used in cooking. I’d recommend an
Atlantic Coast Mus*cadet de Sèvre-et-Maine.

- - - - - - - - - - - - - - - - - -

NOTES : La Boutarde’s Sautéed Veal with Carrots
One of the great joys of French bistro cooking lies in its simplicity.
This main-course dish depends upon just three basic ingredients- veal,
wine, and carrots-and when carefully prepared, it is a meal fit for a
king, a meltingly tender marriage of delicately flavored veal and soft,
sweet carrots that joyfully simmer away in the flavorful cooking
juices.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener