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My Homemade Food Recipes & Tips

Tag: veal (Page 1 of 1)

Veal Rolls with Pear

March 15th, 2014 in Beef, Main Dishes by Julia Volhina
Veal Rolls with Pear

I saw veal rolls with pear meal in some TV show once and wanted to try it ever since.

The combination of ingredients in this recipe is unusual, veal is pretty expensive and somewhat hard to find here in US. This is probably the reason why I got to this recipe only now.

I used veal scallopini here, because they are already sliced, and it is easier to pick meat pieces of right amount and size. But you can also use whole piece of veal meat and slice it yourself. As for the pear, use ripe fragrant pear for better results.

Veal Rolls with Feta Cheese, Garlic and Olives

April 20th, 2013 in Beef, Main Dishes by Julia Volhina
Veal Rolls with Feta Cheese, Garlic and Olives

This recipe is not so budgety, prices for veal in US are somewhat high, but I like veal meat: it is lean and tender.

To reduce cost a bit, another part of veal can be substituted for scallopini here, pieces should be sliced thin, beef will do too but may need to be cooked longer to be tender.

Use any kind of white wine you like, it can be also served later with the course.

Veal with Mushrooms and Carrots

May 19th, 2012 in Beef, Main Dishes by Julia Volhina
Veal with Mushrooms and Carrots

This is a recipe for tender veal stewed with mushrooms, carrots and pickled cucumbers in dry red wine and tomato sauce.

If you are searching for some main dish for special occasion or romantic dinner check it out.

In my opinion mashed potatoes are the best side dish for this main dish, if you are looking for one.

Veal Roast with Pureed Vegetable Sauce

March 3rd, 2012 in Beef, Main Dishes by Julia Volhina
Veal Roast with Pureed Vegetable Sauce

If you are looking for a dinner roast recipe, this one is for you: juicy homemade veal roast with pureed sauce prepared from carrots, onions and tomatoes stewed in dry red wine and meat juices.

Pureeing vegetables makes sauce more homogeneous (and looking and tasting more like a sauce), however you can also pour cooked meat with cooked vegetable mix without pureeing it, that may save you some time if needed.

Meat roasted this way tastes great served straight from the oven as well as cooled down.

Veal Stew with Chanterelles and Peas

December 10th, 2011 in Beef, Main Dishes by Julia Volhina
Veal Stew with Chanterelles and Peas

Chanterelles are mushrooms which I simply can’t pass in the shop, even though they are seasonal or maybe because of that.

It is my shame, but I don’t know any way to prepare them other than this stew with veal and peas, but it sure tastes great!

You can substitute beef for veal, just increase cooking time to ensure meat is soft enough. You can also substitute white dry wine for water, if you feel like this.

Veal Roast with Mustard and Garlic

January 1st, 2011 in Beef, Main Dishes by Julia Volhina
Veal Roast with Mustard and Garlic

This veal roast is a good choice for romantic or family dinner. Meat can be prepared for cooking in advance, like a night before, and then roast day after. That will make meat even better marinated.

I think veal is the best for this recipe, but since veal is hard to get and can be quite pricey – beef can be used as well. If you choose to cook beef – increase roasting time a bit.

Veal roast can be served warm straight from the oven, as one piece or spiced into portions. It also tastes good cooled down.

Veal Shish Kebab with Onions

October 9th, 2010 in Beef, Main Dishes by Julia Volhina
Veal Shish Kebab with Onions

Cookout when we had these veal shish kebabs was rather extreme: we went to the lake (about 50 miles away), fired up grill, skewered meat, set it on the grill and then… rain started.

And it appeared to be not the light summer rain which we hoped for when we first saw clouds, but the cloudburst with thunders, lightnings and a hail in between, the cold one.

I don’t know how we managed to keep that meat cooking, but it turned out good, maybe it even tasted better because we were guarding grill for half of hour with towel above it to keep it from getting wet.

By the way, to cook such shish kebab (“shashlik” or “shashlyk” how we call this dish in Russia) you will need skewers of some kind and of course grill (make it a charcoal one to get better taste) in additional to meat, onions, vinegar and spices. If you use wooden skewers, don’t forget to soak them in the water at least for 1 hour before skewer meat on.

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