Veal Recipes Archives - Cooking Plus HomeDecor

August 22, 2019February 15, 2020

Veal Paprika

Veal paprika is a dish of Hungarian origin and at that time it was cooked in a kettle and in Hungary veal paprika was one of the famous Hungarian stews.It belongs to Hungarian cuisine.Paprika did not appear till the 18th century and it was in the 18th century that the people started to season their foods with paprika.

If you are searching for a veal dish which is easy to make and have the delicious taste that appeals to the taste buds then veal paprika is the best dish.You can also make this dish to serve to your guests as it is tasty and well presentable.

If we talk about its effects on health then this dish has a very good effect on a persons health as it contains vitamin C which is a primary antioxidant which help protect cells from damaging free radicals.It also reduces the risk of cardiovascular and low blood pressure.It also reduces the blood glucose level in your body and reduces your weight. It helps to protect your skin from wrinkling and protects your skin from drying.It helps in getting your digestive system moving and protects you from constipation.

Recipe

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Yield: 50 portions Each portion : about 4 oz, veal

Step One To Prepare Veal Paprika

Ingredients

Veal 18 lb

Method

Cut meat into 1½-inch-by 1-inch-pieces

Step Two To Prepare Veal Paprika

Ingredients

Butter 1 lb

Onions sliced 6 lb

Garlic cloves minced 3

Paprika 6 tbsp

Dry wine or white wine vinegar(its non alcoholic) 8 oz

White stock (recipe given below) 8 oz

Method

2. Melt butter in sauce kettle.Add onions and cook slowly until tender.Add garlic cook lightly.Add paprika.Add 8 oz dry wine or white wine vinegar and 8 oz of white stock.Add meat and cook until meat is slightly brown.

Step Three To Prepare Veal Paprika

Ingredients

Sauerkraut (canned, drain and wash sauerkraut) with juice 10 lb

Method

4. Brown 3 oz butter in a frying pan, then pour over cutlets.

5. Serve sauteed potatoes as a side dish.

White Stock

Step One To Prepare White Stock

Ingredients

Yield about 4½ gallons

Bones veal,beef or chicken 25 lb

Water to cover about 6 gallons

Method

It is like preparation of stock.Cut bones with meat saw.
Wash and rinse all bones in cold water.
Place bones in stock pot and cover with cold water.
Place on range and bring to boil.Drain all liquid.Cover bones with cold water again.
Bring to a boil.Reduce heat and simmer for 3 hours.

Step Two To Prepare White Stock

Ingredients

Mirepoix:

Onions chopped 2 lb

Celery chopped 1 lb

Carrots 1 lb

Bay leaves 3

Thyme 1 tsp

Peppercorns ,crushed 1 tsp

Cloves whole 1 tsp

Parsley stems from 1/2 bunch.

Method

6. Add mirepoix,spices,herbs and parsley stems.

7.Simmer for an additional 3 hours.

8. Strain through china cap and cheesecloth.

9. Vent and cool. Refrigerate and use as required.

August 22, 2019February 15, 2020

Breaded veal cutlet

Breaded Veal Cutlet And Its Benefits

Breaded veal cutlet is a delicious veal cutlet dish and it has also some very good health benefits .You will be amazed to know that it contains calcium,phosphorous,protein, potassium,vitamin D, vitamin B12,vitamin A, riboflavin.It reduces your coronary heart disease risk to 15-20 %.It also reduces the risks of dying from type 2-diabetes and also reduces blood pressure.

Origins of veal cutlet is somewhat hazy it was infact thought that the original recipe came from Vienna in 1700’s in the form of thin slices of veal dipped in egg,breaded and fried.However the latest studies in agrifood reveal that historical documents regarding Milan which shows that the feast of Saint Satyrus was celebrated in 1134 in Italy and he was honored by succulent and the delicious veal cutlet.

Recipe

Scale pt=16 ounce qt=32 ounce lb=pound or 16 ounce oz=ounce

ea=each serving tsp=teaspoon tbsp=table spoon

Yield: 50 portions Each portion : 4 oz

Step One To Prepare Breaded Veal Cutlet

Ingredients

Veal cutlet (about 4 oz.each) 50

Method

Using boneless leg of veal, cut uniform portion about 1/4 inches thick.Place on cutting board or meat block and pound with cutlet hammer to flatten and break tissues.Do not pound hard enough to destroy meat.

Step Two To Prepare Breaded Veal Cutlet

Ingredients

Breaded flour 2 lb

Salt to taste

Pepper to taste

Eggs whole 6

Milk 1 qt

Bread crumbs 3 lb

Method

Bread according to standard procedure (recipe give below) using flour,salt and pepper: egg wash made of eggs and milk; bread crumbs of cracker meal.

Step Three To Prepare Breaded Veal Cutlet

Ingredients

Salad oil for sauteing

Method

3. Place 1/4 inch salad oil in heavy skillet and saute cutlets until golden brown on one side.Turn and brown other side.Remove and drain well.In mass production cutlets may be finished in oven on sheet pan or roast pan lined with brown paper.

Note: A richer egg wash can be made by doubling amout of egg and adding 1 cup oil.Oil is sometimes used to reduce browning.

Breading Procedures

(1)Place product or products in flour ,coating well.

(2) Remove and shake off excess flour.

(3) Immerse in wash wetting well so that no dry or floured areas are visible.

(4) Remove from wash with as little handling as possible.Heavy or excessive handling may remove part of the paste coating made of the flour and liquid and breading agent will not adhere .

(5) Drain or gently shake off excess wash.

(6) Place in crumbs or breading agent.Cover well before handling Press breading gently but firmly to product for strong adhesion.Cover again with crumbs.

(7) Remove from crumbs;shake off excess breading.The product is now ready for frying.It may however be refrigerated for future use.

When breading in quantity for future service, completed products should be covered lightly with crumbs before refrigerating to reduce sweating or drying out.(Procedure will depend on whether original state of product is moist or dry.)

The same basic steps are taken in breading of nearly all foods.Items such as veal cutlets and chicken breasts may be done singly without loss of time ,provided an adequate breading setup is arranged.

Scallops and other small items may be done in larger quantities, but in small enough volume to ensure complete coating with all breading products.Best results are obtained when a few products are processed at one time.Scallops are handled in a slightly different manner by tossing loosely when in flour and in crumbs in order to coat them evenly.

Flour and crumbs should be sifted when lumpy to prevent lumps from adhering the product to be fried.The egg wash should be strained periodically to remove flour and bread crumbs.

Small quantities of breaded food should be taken from the refrigerator at one time .This reduces the possibility of spoilage in extremely warm weather and keeps most foods firm enough to handle without difficulty.

Foods should not be breaded too far in advance.Moist products tends to sweat.Dry foods tend to become dryer.It often becomes necessary to re bread them ; this may result in excessive breading which detracts from the product.Darker finished products may also result.

July 23, 2019February 19, 2020

Hungarian Veal Goulash

Hungarian Veal Goulash is a delicious stew of meat and vegetables seasoned with spices.It is predominantly eaten in central Europe and other parts of Europe and it is national dish of Hungry

Scale

lb=pound pt=pint=16 ounce oz=1 ounce gallons= 3.78 litres qt = 32 ounce

Step One To Prepare Hungarian Veal Goulash

YIELD: 50 portions EACH PORTION : ABOUT 4 oz . veal

INGREDIENTS	QUANTITY
Veal boneless trimmed, cut ( 1 inch cubes)	17 lb
Salad oil	1 pt
Onions , small dice	6 lb

Method

1. Saute meat in hot oil and braise with onions.Reduce liquid to ¹/³.

Step Two To Prepare Hungarian Veal Goulash

Ingredients

(1) 17 lb veal boneless trimmed,cut in (1 inches in cubes)

(2) 1 pt salad oil

(3) 6 lb onions small diced

Method

2 . Add paprika; stir; then add flour. Cook 5 minutes blending well.Add sachet bag ,brown stock and tomato puree.Bring to a boil.Cover and braise at 350°F. in oven about 1 hour or until tender.

Step Three To Prepare Hungarian Veal Goulash

INGREDIENTS	QUANTITY
Salt	to taste
Pepper	to taste
Sour cream	1 qt

Method

3 . Remove cooked meat.Adjust seasoning and hold for service.Sour cream may be served on the side as an optional accompaniment. Spaetzli is usually served with goulash.

Brown Stock

Scale

YIELD : about 4½ gallon

Step One To Prepare Brown Stock

INGREDIENTS	QUANTITY
Beef Bones	25 lb

Method

Review preparation of stock.Cut bones with meat saw.Place the bones in large roasting pan and brown in preheated oven at 375°F.Turn bones occasionally to brown uniformly. Remove bones from pan and place in stock pot

Step Two To Prepare Brown Stock

INGREDIENTS	QUANTITY
Water to cover	About 6 gallons

Method

Drain fat from pan and reserve. Deglaze roast pan with part of water to dissolve crusting Cover bones with cool water and deglazing liquor and bring to a boil.. Reduce heat and simmer for 3 hours.

Step Three To Prepare Brown Stock

INGREDIENTS	QUANTITY
Mirepoix:
Onions	2 lb
Celery	1 lb
Carrots Tomatoes canned	½ NO 10 can
Bay leaves	3
Thyme	1 tsp
Peppercorns crushed	1 tsp
Cloves,whole Parsley stems	6

Method

Saute vegetables for mirepoix in reserved fat until brown.Add mirepoix ,tomatoes,spices,herbs to stock Simmer for an additional 3 hours Strain through china cap and cheesecloth.Vent and cool.Refrigerate.Use as required

June 13, 2019September 13, 2019

Fricassee Of Veal

Fricassee of veal is a delicious veal dish which comprise of veal cuts,pearl onions,crushed peppercorns,mushroom caps,butter and flour etc.

Step One To Prepare Fricassee Of Veal

Ingredients

YIELD : 50 portion EACH PORTION : about 3 oz , meat , 8 oz sauce

Ingredients	Quantity
Forequarter veal trimmed,cut (1 inches cubes) Sachet bags: Parsley stems Bay leaf Thyme Peppercorns crushed	17 lb 4 oz 1 1 tsp 1 tsp

Method

Bring 2 gallons of water to boil in 6 gallon heavy duty pot. Add meat to boiling water
and stir with wooden paddle to separate meat.When water returns to boil , drain off
water and again cover meat with cold water and bring to a boil.

Add sachet bag and simmer 1½ hours.Skim all scum from the top of stock as soon as it starts to form .Skim until stock is clear.

Step Two To Prepare Fricassee Of Veal

INGREDIENTS	QUANTITY
Pearl onions , medium to small	100

Method

3. Place onions in sauce pan , cover with cold water and cook slowly
until nearly tender.

Step Three To Prepare Fricassee Of Veal

INGREDIENTS	QUANTITY
Mushroom caps , small washed Butter Lemon Dry white vine (optional)	100 4 oz juice of 1 8 oz

Method

4. Saute mushroom caps in butter with lemon juice and wine until
tender.

Step Four To Prepare Fricassee Of Veal

INGREDIENTS	QUANTITY
Butter Flour	1 lb 1 lb

Method

5 . In a heavy pot make roux with butter and flour.Cook for 5
minutes .Do not brown.

Step Five To Prepare Fricassee Of Veal

INGREDIENTS	QUANTITY
Veal stock salt	from cooking veal to taste

Method

6 . Remove sachet bag when meat is cooked and drain off stock.Add veal stock obtained from cooking veal for this recipe with liquor from onions and mushrooms to roux, stirring until thickened and smooth .Season with salt and and adjust consistency.
7 . Add meat , drained mushrooms and Onions , stirring gently to combine.Hold for service.Serve 8 oz ladle sauce containing 3 oz . cooked , meat per portion.