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More from chrismukkah
...For those of you who object to this kind of dish, please look away... (or, substitute veal for chicken)
This comes from my bible of course - The New York Times Cookbook - its actually a mix between Veal Marsala and Veal with Olives, both are very good!
(That, and the veal stew meat was on a VERY good sale in my supermarket, I just couldn't pass it up)
Ingredients:
2 pounds of veal stew meat, tenderized
1/2 cup of flour
1/4 cup good cooking oil / butter (used butter with olive oil and sea salt, its great stuff)
12 olives, pitted and chopped (I had a jar of Castelveltranos - big, meaty green olives- that were just sitting around)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken stock (I'll come to this in a moment)
1/4 cup marsala cooking wine
1 cup mushrooms, chopped (actually, I had a packet of dried oyster mushrooms that I rehydrated and put into this - and, 2 tsps of the mushroom liquid which adds a great 'oomph' to this)
1 can chopped tomatoes
1 tablespoon tomato paste
salt and pepper to taste
1/2 teaspoon rosemary
To make:
First, Id recommend prepping the ingredients - I have yet to figure out a way to de-pit olives without an olive pitter, so I just sliced the meat off the olive around the seed, then tossed the seeds away.
Chopped up the onion (a good mince is fine) - as for the garlic, I still have plenty left in this HUGE jar I got ages ago.
The mushrooms - I'd recommend fresh, but since I didnt have those on hand I used my dried mushrooms instead. So in a separate pot, I got some water boiling, and rehydrated the mushrooms for about 5 minutes and then turned off the heat so that I could get to the fun part...cooking the meat :B
A large pot - or preferably a Dutch oven - just put it on high on your stovetop, then put in the butter...
Dredge veal with flour, then let cook in the pan till it gets brown. And since the flour will cling to the pan...that's what you want...add in the marsala and chicken stock to deglaze. Then add in the onions...garlic...olives...tomatoes...tomato paste...and seasonings...and let cook on the stove, covered for 2 hours.
Check on it every once in a while with a stir or two, but once those two hours are up you are all set and you can put that on noodles...as is...decent slice of toast...its SO good!
The ONLY thing I would do next time, is maybe add a bit more chicken stock - maybe another cup or so (it came out a bit more thicker than I thought it would) but other than that - it is delicious :)
Enjoy!
This comes from my bible of course - The New York Times Cookbook - its actually a mix between Veal Marsala and Veal with Olives, both are very good!
(That, and the veal stew meat was on a VERY good sale in my supermarket, I just couldn't pass it up)
Ingredients:
2 pounds of veal stew meat, tenderized
1/2 cup of flour
1/4 cup good cooking oil / butter (used butter with olive oil and sea salt, its great stuff)
12 olives, pitted and chopped (I had a jar of Castelveltranos - big, meaty green olives- that were just sitting around)
1 onion, finely chopped
2 cloves garlic, finely chopped
1 cup chicken stock (I'll come to this in a moment)
1/4 cup marsala cooking wine
1 cup mushrooms, chopped (actually, I had a packet of dried oyster mushrooms that I rehydrated and put into this - and, 2 tsps of the mushroom liquid which adds a great 'oomph' to this)
1 can chopped tomatoes
1 tablespoon tomato paste
salt and pepper to taste
1/2 teaspoon rosemary
To make:
First, Id recommend prepping the ingredients - I have yet to figure out a way to de-pit olives without an olive pitter, so I just sliced the meat off the olive around the seed, then tossed the seeds away.
Chopped up the onion (a good mince is fine) - as for the garlic, I still have plenty left in this HUGE jar I got ages ago.
The mushrooms - I'd recommend fresh, but since I didnt have those on hand I used my dried mushrooms instead. So in a separate pot, I got some water boiling, and rehydrated the mushrooms for about 5 minutes and then turned off the heat so that I could get to the fun part...cooking the meat :B
A large pot - or preferably a Dutch oven - just put it on high on your stovetop, then put in the butter...
Dredge veal with flour, then let cook in the pan till it gets brown. And since the flour will cling to the pan...that's what you want...add in the marsala and chicken stock to deglaze. Then add in the onions...garlic...olives...tomatoes...tomato paste...and seasonings...and let cook on the stove, covered for 2 hours.
Check on it every once in a while with a stir or two, but once those two hours are up you are all set and you can put that on noodles...as is...decent slice of toast...its SO good!
The ONLY thing I would do next time, is maybe add a bit more chicken stock - maybe another cup or so (it came out a bit more thicker than I thought it would) but other than that - it is delicious :)
Enjoy!
Category Photography / Tutorials
Species Argonian
Size 1024 x 576px
File Size 652.5 kB
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