Braised Veal Steaks with Vegetables
Slices of tender veal are quick-braised with baby red potatoes and crisp sugar peas in this elegant stove-top preparation. Complete the meal with a crisp green salad and crusty rolls.
1 pound veal, thinly sliced
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 teaspoon vegetable oil
1 onion, sliced
1/4 cup water
4 large red potatoes, quartered
1/4 pound sugar peas, stringed and trimmed
- Brown veal in a non-stick or vegetable-sprayed skillet; turning once. Remove veal from skillet; sprinkle with salt and pepper and set aside in a covered dish.
- Heat oil in skillet, add onion; cook until crisp-tender, about 3 minutes. Return veal to skillet. Add water to meat; cover and simmer over low heat 10 minutes. Add potatoes; cook until potatoes are tender, about 15 minutes.
- Add sugar peas and continue cooking, covered until peas are tender-crisp, about 5 minutes. Serve hot.
Makes 4 servings.
Recipe provided courtesy of Veal Committee of the Beef Industry Council.