I’m in major-use-things-out-of-the-freezer mode. My last few shopping trips have been a bit freezer-excessive. I definitely got some good deals and all, but I’ve kinda lost track of what’s in there – and I can’t get it organized until I get more stuff out of there.
When things are going well, the first basket is meats, the second poultry, the third vegetables, and the 4th stuff. Right now, stuff is everywhere.
Last night I pulled out the first packet I saw – it was veal stew meat. I didn’t have a recipe or a plan… I just needed to use something…
Stew is not something I need a recipe for, but I thought I might like to do something just a bit different, so I grabbed an old Bon Appetit year book… First recipe I saw sounded good. The fact that I didn’t have half the ingredients didn’t stop me. I know how to substitute!
I went to work…
Veal Stew
- 1 pound veal stew meat
- flour
- garlic powder
- paprika
- salt & Pepper
- olive oil
- 2 tbsp butter
- 1 cup dry red wine
- 4 plum tomatoes
- 1 8oz can tomato sauce
- 1 tsp dried sage
- 1 bell pepper, diced
- 1 jar roasted red peppers, chopped
- 1 tbsp capers
Mix flour with salt, pepper, garlic powder, and paprika. Toss veal with flour mixture. Heat oil and butter in heavy large pot. Working in batches, add veal to pot and sauté until brown, about 6 minutes per batch. Transfer veal to plate as it is cooked. Saute peppers. Add wine, tomatoes, tomato sauce, chopped peppers,and sage to pot, breaking up tomatoes. Return veal and any accumulated juices to pot; bring to boil. Reduce heat to medium-low, cover and simmer 1 1/2 hours. Stir in capers. Season to taste with salt and pepper. Serve over noodles or pasta, rice, or potatoes.
Definitely a keeper. And since the tomatoes I used were from our garden and frozen in September, I was able to clean out a bit more…