Best Veal Muscles With Green Peas Recipes

VEAL MUSCLES WITH GREEN PEAS

Steps:

• Cut the veal into small stripes 3-5 cm, season with salt and fry quick on butter on all sides. Take the veal out.
• Previously cut the vegetables into small slices and sauté it on butter left from veal. Add wine, beef stock and sauce espagnole and continue to sauté 10-15 minutes.
• Now add veal and continue to sauté until veal is soft (30 minutes should be enough).
• Take the veal out again and mash the vegetables into a sauce.
• Put back the veal and add half cooked green peas, parsley leaves and dill. Cook for 10 more minutes. If the sauce is not thick enough, you may add flour, but mashed vegetables are thick enough for a good sauce.
• (For sauce espagnole - variation is: dry fry flour until brownish, add red wine, beef stock and tomato puree and cook until reduces to half. This is home made emergency version but it is good enough).

KEEMA (INDIAN SPICED GROUND VEAL AND BEEF WITH PEAS)

Steps:

• In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito.

PAN-SEARED VEAL STEAKS WITH GREEN PEPPERCORNS

Steps:

• Put veal steaks on a platter and season on both sides with salt. Sprinkle with lemon zest, garlic and thyme sprigs and set aside for an hour (or refrigerate for up to 3 hours, then bring to room temperature). Just before cooking, scrape aromatics from steaks and dust lightly on both sides with flour.
• Put olive oil in a wide skillet over medium-high heat. Add veal steaks and cook until lightly browned, 3 to 4 minutes, then turn and cook for 2 minutes more. Remove and keep warm. Wipe skillet clean, then add butter and diced shallot. Season lightly with salt and cook, stirring, until shallot is soft and beginning to color, about 3 minutes.
• Turn heat to high, add peppercorns and cook for 1 minute. Add stock and simmer until reduced by nearly half, 2 to 3 minutes. Add crème fraîche and brandy and stir to incorporate. Return veal to pan and continue simmering until sauce thickens a bit, about 2 minutes more.
• Distribute steaks among 4 warmed plates. Spoon sauce over steaks, sprinkle with parsley and crispy shallot, if using, and serve immediately.

VEAL WITH PEAS

Steps:

• Season veal with salt and pepper.
• Brown veal and onion in sauce pan with Olive oil.
• Add can of tomato puree and water.
• Simmer for 1 hour.
• Add peas and continue to cook for and additional half hour.
• Enjoy with a crusty Italian Bread.