Archive for the ‘VEAL’ Category
Hungarian Gulyás
September 2, 2021 Lee
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Hungarian Gulyás

Adapted from a recipe in the Casserole Cook Book, page 72.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine Hungarian
Servings 6 servings

Ingredients
  

  • 2¼ kilo pork, or veal or beef, (2½ lb), cut into ½ inch cubes
  • 1 tablespoon cooking oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • ¼ cup all-purpose flour
  • 1½ teaspoons salt
  • ¼ teaspoon black pepper
  • 1½ tablespoons paprika
  • 2 bay leaves
  • ¼ teaspoon dried thyme
  • 3½ cups canned tomatoes
  • 1 cup sour cream, Shortcut
  • 1 recipe Spätzle, Link in Notes

Instructions
 

  • Heat the oil in a pot, add the pork, and brown, stirring often to get most of the cubes browned.
  • Add the onion and garlic and cook until onion is softened.
  • Stir in the flour and seasonings.
  • Add the tomatoes and stir together. Cover and simmer on low heat until the pork is tender and the sauce thickened, about 1 to 1¼ hours. Stir occasionally.
  • When the meat is tender and sauce thickened, stir in the sour cream and remove from heat.
  • Serve with spätzle, enjoy.

Notes

Low cost per serving if using pork, beef or veal may be a bit higher cost.
Additional Recipe: Spätzle.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,: HUNGARIAN,BEEF,PORK,SOUPS, STEWS, CHILI,VEAL
Veal Stew with Cornmeal Dumplings
August 21, 2021 Lee
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Veal Stew with Cornmeal Dumplings

Adapted from a recipe in the Casserole Cook Book, page 129.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams veal stew meat, cut into 1 inch cubes, (1½ lb)
  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 4 cups, tomato juice, Shortcut
  • 2 teaspoon salt
  • 1½ teaspoons MSG
  • 4-6 dashes hot pepper sauce
  • dash black pepper
  • 1 cup potatoes, peeled, diced
  • ½ cup celery, sliced
  • ½ cup onion, diced
  • 1 recipe Cornmeal Dumplings, Link in Notes

Instructions
 

  • Place the flour in a shallow bowl, flour all the veal cubes. Heat the oil in a pot, when hot, brown the veal on all sides.
  • Add the tomato juice and seasonings, stir. Set heat to low, cover, and simmer for 1 hour.
  • Add the vegetables, cover and simmer another 30 minutes or until the vegetables are almost done.
  • Just before the 30 minutes is done, prepare the Cornmeal Dumplings.
  • Drop dumpling batter by rounded tablespoons onto the hot stew. cover and steam for 10 minutes or until dumplings are cooked.
  • Serve and enjoy.

Notes

High cost per serving, I am not sure where veal is sold or even how much it costs.
Additional Recipe: Cornmeal Dumplings. 
Shortcut: Tomato Juice.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI,VEAL
Veal Parmesan
August 10, 2021 Lee
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Veal Parmesan

Adapted from a recipe in the Casserole Cook Book, page 62.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Servings 4 servings

Ingredients
  

  • ¼ cup dry bread crumbs
  • ¼ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • ½ teaspoon paprika
  • dash black pepper
  • 4 veal chops, ¾ inch thick
  • 1 egg, beaten
  • 3 tablespoons vegetable oil
  • 4 medium potatoes, peeled, quartered
  • 1 cup seasoned tomato sauce
  • ½ cup water
  • 1 teaspoon dried oregano, and as needed
  • 4 slices Mozzarella cheese, thin sliced preferred, any slice will work

Instructions
 

  • In a shallow bowl, combine the first 6 ingredients. Beat the egg in another bowl.
  • Heat the oil in a large non stick pan.
  • Dip chops one at a time in the egg, then in the crumbs mixture, then place in the pan. Brown chops on both sides.
  • Place potatoes around the chops.
  • Mix together the tomato sauce and water, pour into the pan around the chops and potatoes. Sprinkle with oregano. Cover and simmer 45-50 minutes or until the chops and potatoes are tender.
  • Place a slice of cheese on each chop, lightly sprinkle with oregano, cover for 5 more minutes.
  • Serve and enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL
Veal Chop Dinner
August 9, 2021 Lee
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Veal Chop Dinner

Adapted from a recipe in the Casserole Cook Book, page 62.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 veal chops, ½ inch thick
  • all-purpose flour, as needed
  • 2 tablespoons vegetable oil
  • ⅓ cup Parmesan cheese, grated
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 4 medium potatoes, sliced thin, about 4 cups
  • 2 medium onions, sliced thin, about 2 cups
  • 3 beef bouillon cubes
  • ¾ cup hot water
  • 1 tablespoon lemon juice

Instructions
 

  • Coat chops in flour on both sides. Heat the oil in a large non stick pan, when hot, brown slowly both sides of the chops.
  • In a bowl, mix together the Parmesan, salt, and black pepper. Sprinkle 2 tablespoons of mixture over the chops.
  • Cover meat with the potato slices and sprinkle with another 2 tablespoons of cheese mixture.
  • Cover the potatoes with the onion, and sprinkle the remainder of the cheese mixture.
  • Measure out the ¾ cup hot water, drop in the beef cubes and dissolve them, stir in the lemon juice, pour over the chops.
  • Reduce heat to low, cover and simmer 40 minutes or until chops and potatoes are tender.
  • Serve with your favorite sides, enjoy.

Notes

High cost per serving as I have not seen veal for sale anywhere but I would assume it is at the high end western markets.
* High Cost $1.51+ per Serving,VEAL
Chopstick Veal & Rice
July 8, 2021 Lee
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Chopstick Veal & Rice

Adapted from a recipe in the Casserole Cook Book, page 13.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Casserole (2 quart)

Ingredients
  

  • 750 grams veal, (1½ lb)
  • 2 tablespoons shortening
  • 1½ cups onion, diced
  • 1½ cups celery, sliced
  • 1 cup green bell pepper, diced
  • ¼ cup pimento, diced
  • ½ cup dry white rice
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup milk
  • 2 tablespoons light soy sauce
  • 2 cups chow mein noodles

Instructions
 

  • Cut veal into strips 2 inches long and ½ inch wide.
  • Preheat your oven to 160° C (325° F), get out a 2 quart casserole.
  • Heat the shortening in a large non stick pan, when hot, brown the veal quickly.
  • Add remaining ingredients except the chow mein noodles, stir together.
  • Pour mixture into the casserole.
  • Cover and bake for 1 hour and 15 minutes.
  • Uncover, sprinkle with the chow mein noodles, bake another 5 minutes.
  • Serve with sides of your choice, enjoy.

Notes

High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use half veal and half pork in place of all veal. 2. To make this low cost per serving, use all pork in place of the veal.
* High Cost $1.51+ per Serving,CASSEROLES,VEAL
Veal Ham Foldovers
July 8, 2021 Lee
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Veal Ham Foldovers

Adapted from a recipe in the Casserole Cook Book, page 13.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Meat Tenderizer Mallet
  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 8 veal cutlets, ⅛ inch thick, (about 1¼ lb / 570 g)
  • 8 thin slices ham
  • 8 thin slices Swiss cheese
  • 3 tablespoons butter, melted
  • ½ cup corn flakes, crushed
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup half and half cream
  • 2 tablespoons dry white wine, optional
  • hot cooked rice, for serving

Instructions
 

  • Pound each cutlet to a thin rectangle about 4x7 inches.
  • Cut ham and cheese slices in half. Stack 2 slices of each in the center of each cutlet.
  • Fold veal over to cover ham and cheese.
  • Brush with melted butter and roll each in crushed corn flakes.
  • Preheat you oven to 180° C (350° F), get out a 7x11 baking dish.
  • Place foldovers in the ungreased baking pan.
  • Bake for 30 minutes.
  • While foldovers are baking, in a mixing bowl, mix together the soup, cream, and wine.
  • Pour soup mixture over foldovers, bake for another 30 minutes or until tender.
  • Serve with rice on the side, enjoy.

Notes

High cost per serving based on never having seen veal in any of the store I have been to. Large cities may carry that.
Shortcut: Condensed Cream of Mushroom Soup.
* High Cost $1.51+ per Serving,VEAL
Best-ever Meat Loaf
July 1, 2021 Lee
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Best-ever Meat Loaf

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 92.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Meat Option
  • Crumbs Option
  • 1 egg, beaten
  • ⅓ cup onion, finely diced
  • Seasoning Option
  • ⅓ cup water

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of mushroom soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 1 kilo ground beef, (2 lb)
  • 1 kilo meat loaf mix, equally parts of ground beef, pork, veal, (2 lb)
  • 750 grams ground beef, (1½ lb), plus 250 g bulk Italian sausage (½ lb)

Crumbs - Use 1 Item

  • ½ cup dry bread crumbs, Shortcut
  • ½ cup quick cooking rolled oats
  • ½ cup saltines

Seasoning - Use 1 Item

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • ¼ cup green olives with pimento, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large mixing, add the Meat, Crumbs, and Seasoning Options, as well as ½ cup of Soup Option, plus the egg and onion. Mix together well but do not over mix or that may result in a tough meat loaf.
  • Add the meat mixture to the center of the baking pan and shape into a 4x8 inch loaf.
  • Bake for 1¼ hours or until cooked through. Carefully remove loaf to a serving platter.
  • Spoon out 3 tablespoons of drippings from the baking pan and put in a small saucepan. Add the remaining Soup Option. Heat on medium heat until hot, stirring constantly, to make a gravy.
  • Serve meat loaf with gravy and sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Italian Sausage, Bread Crumbs.
* Best Value $1 or Less per Serving,BEEF,PORK,VEAL
Meat & Vegetable Packets
June 16, 2021 Lee
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Meat & Vegetable Packets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 4 medium carrots, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, sliced
  • ¼ teaspoon black pepper
  • Meat Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • peas, fresh or frozen
  • mushrooms, sliced
  • cut green beans, fresh or frozen
  • zucchini, sliced

Herb - Use 1 Item

  • dried thyme
  • dried rosemary
  • dried dill weed
  • dried marjoram

Meat - Use 1 Item

  • 4 pork chops, ½ inch thick
  • 1 kilo chicken pieces, (2 lb)
  • 4 patties ground beef, (about ¼ lb / 113 g each)
  • 4 veal chops, ½ inch thick

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
  • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
  • Divide mixture equally among the foil sheets.
  • Place Meat Option on top of each foil sheet, divided equally.
  • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
  • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
  • Serve and enjoy.

Notes

Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER,PORK,VEAL
Oriental Skillet
June 16, 2021 Lee
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Oriental Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 66.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 500 grams Cutlets Option, (1 lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup spring onion, sliced
  • 2 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seasoning Option
  • Vegetable Option
  • ½ cup water chestnuts, sliced
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • Garnish Option

OPTIONS

Cutlets - Use 1 Item

  • turkey
  • chicken
  • veal

Seasoning - Use 1 Item

  • ½ teaspoon lemon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Chinese 5 Spice powder

Vegetable - Use 1 Item

  • 1 large cucumber, halved, seeded, cut into ½ chunks
  • 1 cup snow pea pods, fresh or frozen
  • 1 cup zucchini, sliced

Garnish - Use 1 Item

  • 1 tablespoon pimento, chopped
  • 2 tablespoons black olives, sliced
  • ¼ cup carrot, shredded

Instructions
 

  • If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
  • Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
  • Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
  • Add the broth and Seasoning Option and bring to a boil.
  • Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
  • Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
  • Remove cutlets and vegetables to a serving platter, cover to keep warm.
  • Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
  • Pour sauce over the cutlets and vegetables, serve and enjoy.

Notes

Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,VEAL
Fruited Chops
June 15, 2021 Lee
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Fruited Chops

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 64.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 750 grams Chops Option, ½ inch thick, (1½ lb)
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons light soy sauce
  • 1 tablespoon vinegar
  • Fruit Option
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon Spice Option
  • hot cooked rice, for serving
  • Garnish Option

OPTIONS

Chops - Use 1 Item

  • pork chops
  • lamb chops
  • smoked pork chops
  • veal chops

Fruit - Use 1 Item

  • 1 large apple, cubed, plus ½ cup apple juice
  • 4 orange slices, cut in half, plus ½ cup orange juice
  • 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
  • 1 can apricot halves, cut into chunks, (8 oz / 226 g)

Spice - Use 1 Item

  • ground ginger
  • ground nutmeg
  • ground mace
  • ground cinnamon

Garnish - Use 1 Item

  • spring onion, sliced
  • orange peel, slivered
  • fresh parsley, chopped
  • water chestnuts, sliced

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
  • Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
  • While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
  • Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
  • Stir the fruit into the sauce and let heat through.
  • Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.

Notes

Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.
* Best Value $1 or Less per Serving,LAMB,PORK,VEAL