Breast Of Veal With Vegetables Recipe
Do you want a great in taste Breast Of Veal With Vegetables recipe? Made with Meat Meatloaf, Breast Of Veal With Vegetables is a mouth-watering dish. A yummy Main Dish dish that I recommend to my friends is this recipe of Breast Of Veal With Vegetables. Try it and feel free to pitch in suggested improvements or variations.
Ingredients
1 4 1/2-pound veal breast
1/4 cup all-purpose flour
1/4 cup olive or salad oil
1 small onion, chopped
1 garlic clove, chopped
1 14 1/2 to 16-ounce can tomatoes
1 cup water
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1 1/2 pounds small potatoes, peeled
3 small zucchini (about 1 pound), cut into 1-inch chunks
Directions
1. With sharp knife, cut veal breast into individual ribs. On waxed paper, coat veal ribs with flour. Reserve leftover flour on waxed paper. In 8-quart Dutch oven over medium heat, in hot olive or salad oil, cook ribs, half at a time, until well browned on all sides, removing pieces to a plate as they brown.
2. In drippings remaining in Dutch oven, over medium heat, cook onion and garlic until tender. Stir in reserved flour until blended. Add tomatoes with their liquid, stirring to break up tomatoes into small pieces. Return veal ribs to Dutch oven; stir in water, salt, and sugar; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring often.
3. Add potatoes and cook 15 minutes. Add zucchini and cook 10 minutes longer, stirring occasionally, until veal ribs and vegetables are fork-tender. Skim fat from sauce.
2. In drippings remaining in Dutch oven, over medium heat, cook onion and garlic until tender. Stir in reserved flour until blended. Add tomatoes with their liquid, stirring to break up tomatoes into small pieces. Return veal ribs to Dutch oven; stir in water, salt, and sugar; over high heat, heat to boiling. Reduce heat to low; cover and simmer 1 1/2 hours, stirring often.
3. Add potatoes and cook 15 minutes. Add zucchini and cook 10 minutes longer, stirring occasionally, until veal ribs and vegetables are fork-tender. Skim fat from sauce.
