Sunday, October 08, 2006
Veal Grillades & Herb Buttered Egg Noodles
My local grocer had veal this weekend, and unsure of what to do with it, but excited that it was available, I found a recipe and began an adventure.
The good news is that is was great! Thanks to Emeril and this recipe, plus a hearty dose of altering for my ingredients/taste, it was delicious. Instead of grits and the traditional recipe, I served on buttered herbed egg noodles.
Veal Grillades Over Herb Buttered Egg Noodles:
2.5 lbs veal shoulder steaks, de-boned and cut into large pieces
Seasoned Flour for Dredging:
1/2 c flour
1 tbs paprika
1 tbs cayenne
1 tbs black pepper
1 tbs garlic powder
1 tbs onion powder
1 tbs salt
1 tsp dried oregano
1 tsp dried thyme
1/4 c olive oil
2 c onion, chopped
1 c green pepper, chopped
1 c celery, chopped
1 28 oz can of peeled seeded tomatoes, drained & chopped
1 tablespoon chopped garlic
4 small bay leaves
1/4 tsp dried thyme, crumbled
1/4 tsp dried oregano, crumbled
1/4 tsp dried basil, crumbled
1 tsp salt
1/4 tsp cayenne
1/4 tsp black pepper
1 can reduced sodium beef broth
3/4 c dry red wine
2 tbs brown sugar
3 tbs green onions, chopped
2 tbs italian flat-leaf parsley, chopped
De-bone and cut veal into large pieces, coat with flour mixed with the seasonings. Meanwhile, heat olive oil in a large 4-6 qrt stock pot. Brown veal in batches.
Add all veal back in and then add celery, onions and green peppers. Cook for about 10 minutes or until the vegetables are softened.
Add tomatoes & garlic, cook for about 5 minutes or until well incorporated and softened.
Add herbs, bay leaves and remaining spices. Add beef broth & wine, bring to a boil, then drop temperature to a low simmer, cover partially and simmer for about 1.5 hours.
Right before serving, add parsley & green onions, and serve over buttered herbed egg noodles (egg noodles, parsley, 2-4 tbs butter), rice, grits or pasta.