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Veal Peasant Style
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1
Reviews
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By:
Faith McCarn
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Veal Peasant Style Recipe is a nice combination of veal, peas, tomatoes, celery, carrots, onion and parsley cooked in beef broth with basil, salt and pepper to create this delicious veal recipe.
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INGREDIENTS
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2 tablespoons butter
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1 tablespoon olive oil
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1 cup finely chopped onion
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1/3 cup finely chopped celery
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1 1/2 to 2 pounds veal, cubed
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1 teaspoon salt
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1/4 teaspoon pepper
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4 tomatoes, peeled and
coarsely chopped
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Several basil leaves or 1/4 teaspoon dried basil leaves
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3/4 cup beef broth
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2 tablespoons butter
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1 pound fresh green peas, shelled, or 1 package (10 ounces) frozen green peas
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3 carrots, diced
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1/2 teaspoon salt
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3/4 cup hot water
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1 tablespoon minced parsley
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DIRECTIONS
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1:
Heat 2 tablespoons butter and the olive oil in a Dutch oven or large saucepot. Add onion and celery; saute 3 or 4 minutes. Add meat and brown on all sides. Season with 1 teaspoon
salt and the pepper. Stir in tomatoes and basil. Cover Dutch oven.
Cook at 275°F 1 1/4 hours, or until meat is almost tender. Add broth, a little at a time, during cooking.
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2:
Heat 2 tablespoons butter in a saucepan, Stir in peas, carrots, 1/2 teaspoon salt, and water. Cook, covered, until vegetables are tender (about 15 minutes).
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3:
Skim off fat from the meat. Stir in the cooked vegetables and parsley. Continue cooking in oven until meat is tender.
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4:
Serve meat surrounded with the vegetables and small sauteed potatoes on a heated platter. Pour sauce over all.
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