Veal cooks fast, makes speedy stew

October 01, 2006|By Linda Gassenheimer | Linda Gassenheimer,McClatchy-Tribune

Slow-cooked meals are a luxury in our fast-paced world.

Yet you can still whip up a tasty stew by using quick- cooking meats and altering the cooking method.

This veal and tomato stew captures the light, simple flavors of Tuscany.

Using quick-cooking veal cutlets, the one-dish meal captures the flavors and textures of a stew without taking a lot of time.


Makes 2 servings

1/4 cup flour

1 1/2 teaspoons dried rosemary, divided use

Salt and freshly ground black pepper

3/4 pound veal cutlets

1 tablespoon olive oil, divided use

1/2 pound red potatoes, cut into 1-inch pieces

1/2 small onion sliced ( 1/2 cup)

1 carrot sliced ( 1/2 cup)

3/4 cup dry vermouth

3 large ripe tomatoes cut into 2-inch pieces (4 cups)

3 medium cloves garlic, crushed

1 cup frozen or canned tiny peas

1/4 cup fresh basil, washed and torn into small pieces

Cut as much fat as possible from the veal.

Mix flour, 1/2 teaspoon rosemary, salt and pepper together on a plate.

Dip veal into flour mixture making sure both sides are coated. Shake off any extra flour.

Heat 1 teaspoon oil on high in a medium-size nonstick skillet over high heat.

Brown the veal for 1 minute on each side and remove. Cut into 2-inch pieces.

Reduce heat to medium-high and add potatoes, onion, carrot and vermouth to the pan.

Let simmer, covered, a few seconds.

Add tomatoes, remaining rosemary and garlic.

Cover and simmer 10 minutes.

Add peas and continue to simmer, covered, 5 minutes.

Remove lid from stew, return veal to pan and stir in remaining 2 teaspoons olive oil.

Toss well to rewarm meat.

Add basil and salt and pepper to taste.

Per serving: 665 calories, 14 grams fat, 3 grams saturated fat, 132 milligrams cholesterol, 48 grams protein, 67 grams carbohydrates, 12 grams fiber, 155 milligrams sodium.

Recipe analysis provided by McClatchy-Tribune.

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