This week's menu is only 531 calories (according to the calculations at food.com), but it's sure got a lot of flavor! The veal is moist and juicy and the vegetables that are cooked with it are tender and yummy (cabbage, mushrooms, onions, red bell pepper). The acorn squash is the same recipe as the last Think Thin Thursday and the Green Beans in Tomato Sauce are a nice change from my usual steamed green beans with lemon and butter.
2 tablespoons unsalted butter
1 onion, diced
1 red bell pepper, seeds and ribs removed, diced
4 (1/4 lb) veal chops, around 1-inch thick
1/2 lb mushrooms, sliced
1/2 cabbage, cored and shredded
salt
pepper
3/4 cup tomato sauce
1/2 cup dry vermouth
Preheat oven to 325 degrees Fahrenheit. Melt the butter in a large skillet (one that has a lid, you'll need it later) over medium-high heat. When the foam just begins to subside, add the onion and red bell pepper. Sauté for a few minutes then push to the edges of the pan and add the veal chops (seasoned) to the middle of the skillet and cook 4 minutes per side.
Remove the veal chops to a plate, stir the onion and red pepper around then add the mushrooms and cabbage. Stir together and season with salt and pepper. Pour over the tomato sauce and vermouth and stir to combine. Return the veal chops to the skillet, cover, and place skillet in bottom 1/3 of preheated oven. Bake 15 minutes, stirring halfway through. Be sure to wear an oven mitt!
After 15 minutes, remove the veal chops to heated plates and put the vegetables back on the stove, over high heat, to reduce the sauce. When sauce is very well-reduced (after about 5 to 10 minutes), serve alongside the veal chops.
Serves 4*
Adapted from "Stuffed Breast of Veal" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 148 and "Côtes de veau aux herbes" in Julia Child, Louisette Bertholle and Simone Beck, Mastering the Art of French Cooking (New York: Alfred A. Knopf, 1961), 369-371.
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Green Beans in Tomato Sauce
1 tablespoon olive oil
1 onion, diced
1 garlic clove, minced
1 (28 ounce) can chopped tomatoes
1 teaspoon sea salt
1/4 teaspoon black pepper
1/4 teaspoon dried oregano
1 bay leaf
3 lbs green beans, topped and tailed
Serves 8
For the tomato sauce, heat the olive oil over medium-high heat in a heavy-bottomed saucepan. Add the onion and sauté for 5 minutes, being sure to not let the onions brown (turn down heat if necessary). Add garlic and sauté another minute then stir in the tomatoes, salt, pepper, oregano and bay leaf. Bring sauce to a boil then turn down to a simmer and cook 1 1/2 hours, stirring occasionally and adjusting heat if necessary. You can do this up to several days before you make the green beans. Discard bay leaf.
To cook the green beans, bring the sauce up to a boil over high heat in a large saucepan or stock pot, add the green beans and cover, cooking 8 to 10 minutes, stirring occasionally to keep sauce from sticking to the bottom of the pot. If you need to fix this for less than eight people, make all the tomato sauce and store in individual containers then cook with green beans, as needed.
Adapted from "Green Beans in Tomato Sauce" in Myra Waldo, The Slenderella Cook Book (New York: G.P. Putnam's Sons, 1957), 166.
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Brown Sugar and Ginger Baked Acorn Squash
Click here for recipe!
*I made just two veal chops, but all the vegetables. I'm saving them to put over egg noodles.
When your daddy asks, "What's for dinner next week?" I'm going to say Veal Hungarian!
ReplyDeleteLove those dresses, especially the blue one! And I really like your green beans with tomatoes. I usually steam with lemon, too.
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