HUNGARIAN VEAL GOULASH
A nice spicey Hungarian dish. Add more cayenne if you like hotter taste. Tastes even better the next day.
Provided by BoxOWine
Categories Veal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in large skillet.
- Add veal, onion, and garlic.
- Cook and stir until meat is brown and onion is tender.
- Stir in catsup, worcestershire, sugar, salt, paprika, mustard, cayenne, and 1 1/2 cups water.
- Cover, simmer 1 hour or until meat is tender.
- Blend flour and 1/4 cup water.
- Gradually stir into meat mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Serve over noodles.
Nutrition Facts : Calories 544.5, Fat 29.4, SaturatedFat 8.3, Cholesterol 186, Sodium 1938.7, Carbohydrate 24.1, Fiber 1.2, Sugar 16.2, Protein 45.7
VEAL CHOPS WITH PEPPERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a skillet with oven safe handle over medium high heat. Preheat oven to 375 degrees F.
- Season the chops with salt and pepper. To hot skillet, add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then the chops. Brown the veal for 2 minutes on each side, remove from pan to a plate. Add another tablespoon extra-virgin olive oil to the pan, then the garlic and sweet peppers. Cook garlic and sweet peppers 3 to 5 minutes to soften, then add the wine to the pan. Return the chops to the pan with the peppers and transfer the pan to the oven. Cook the chops and peppers 12 to 15 minutes until juices run clear near the bone. Remove the pan from oven and add hot peppers and a splash of pepper juice. Transfer chops to a serving platter. Spoon juices and peppers evenly over the chops and garnish with parsley.
GRILLED VEAL CHOPS AND PEPPERS
Provided by Florence Fabricant
Categories dinner, easy, main course
Time 2h20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Select a dish large enough to hold the veal chops in a single layer. In the dish combine the lemon juice with one-fourth cup of olive oil, the garlic, salt and pepper and rosemary. Add the chops, turn them to coat all sides and allow to marinate for one-and-a-half hours, refrigerated.
- Preheat grill or broiler.
- Seed the peppers and cut them into inch-wide strips lengthwise. Brush with remaining olive oil and season with salt and pepper. A good way to do this is to place the peppers, oil and seasonings in a plastic bag and shake them.
- Start grilling the peppers. When they are just beginning to sear, place the chops on the grill and grill them over very hot coals to the desired degree of doneness. They should take eight to 10 minutes for medium. Remove the chops and the pepper strips as they are done and arrange them on a platter.
- Serve at once, hot, or within 30 minutes at room temperature.
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