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Veal Cacciatore

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INGREDIENTS

7-1/4 cups mushrooms, sliced, about 1-1/4 lb.
2-1/4 cups Spanish onions, diced, about 10 oz.
2 green bell peppers, sliced, about 10 oz.
2 tsp. minced fresh garlic
1/2 cup olive oil, divided
1-1/2 cups veal stock
1 cup canned plum tomatoes, crushed, about 9 oz.
1 cup dry white wine
5 - 6 veal loin, short tenderloins (IMPS/NAMP 347), about 5 - 6 lb.
2 cups all-purpose flour
salt and ground black pepper, as needed
kalamata olives, for garnish

INSTRUCTIONS

  1. 1
    For Sauce: Sauté mushrooms, onions, bell peppers and garlic in 1/4 cup oil over medium heat 5 minutes. Stir in stock, tomatoes and wine. Bring to a boil; reduce heat. Simmer 5 minutes; keep warm.
  2. 2
    Cut veal tenderloins crosswise into 2½ ounce slices. Pound slices to ¼-inch thickness. Refrigerate until needed.
  3. 3
    Dredge 3 veal slices lightly in flour. Cook in 1 tsp. oil over medium-high heat to medium doneness, turning once. Season with salt and pepper. Plate veal topped with ½ cup Sauce. Garnish with olives.

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preparation methods
Meals/Courses
cuisines European, Italian
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