Stewed Veal Recipe

Stewed Veal Recipe

History:
Stewed veal is a classic dish that has been enjoyed for centuries. Veal, the meat of a young calf, has been a popular ingredient in European cuisine since ancient times. This recipe for stewed veal has its roots in traditional European cooking, where slow-cooking meats in flavorful liquid became a common practice.

Fun Facts:
- Veal is often referred to as "white meat" because of its light color and delicate flavor.
- Stewing meat is a cooking technique that helps tenderize tougher cuts of meat, resulting in a melt-in-your-mouth texture.
- Stewed veal is a versatile dish and can be customized with various herbs, spices, and vegetables.

Ingredients:
- 2 lbs veal, cut into medium-sized pieces
- 1 onion, finely chopped
- 2 tomatoes, chopped (or 1 tablespoon of canned tomatoes)
- 1 tablespoon goose-oil or poultry drippings
- Salt and ginger, to taste
- 1 teaspoon flour
- A few sprigs of parsley, chopped
- 1 cauliflower, cut into florets
- Water, for cooking

Instructions:

1. Prepare the veal by cutting it into medium-sized pieces and sprinkling them lightly with salt and ginger.

2. Heat the goose-oil or poultry drippings in a stew-pan over medium heat. Add the veal to the pan and cook until browned on all sides.

3. Add the chopped onion and tomatoes to the pan. If using canned tomatoes, add them along with a little water to create a flavorful broth.

4. Cover the stew-pan and simmer the veal for approximately two hours, or until the meat is tender.

5. In a small bowl, mix the flour with a little water to create a thickening agent. Add this mixture to the veal and stir well to combine. This will help create a slightly thickened sauce for the stewed veal.

6. Chop up a few sprigs of parsley and add them to the stew. Allow the veal to boil for a few minutes to meld the flavors together.

7. While the veal is cooking, prepare the cauliflower by boiling it in salted water until tender. Drain the cauliflower and arrange it around the platter in which the veal will be served.

8. Once the veal is done, transfer it to a serving platter, garnish with the cooked cauliflower, and serve hot.

Serve the stewed veal with mashed potatoes and green peas or stewed tomatoes for a complete and satisfying meal. The tender meat and flavorful sauce will surely impress your guests or loved ones.

Similar Recipe Dishes:
- Fricasseed Veal with Cauliflower: This dish uses similar cooking techniques as stewed veal but incorporates the addition of cauliflower. The veal is stewed with onions, tomatoes, and water until tender. Once done, it is served with the cooked cauliflower, creating a delightful combination of flavors and textures.

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