The James Beard Cookbook by James Beard

Author:James Beard [Beard, James]
Language: eng
Format: epub
ISBN: 9781504004497
Publisher: Open Road Media
Published: 2015-03-02T22:00:00+00:00

VEAL SAUTÉ (Serves 4)

In spite of its name, this is really a stew, and an elegant one. It is a fine choice for a buffet party. If you make an extra amount, you can freeze part of it and use it a week or two later.

2½ pounds of veal shoulder boned and cut into 2-inch cubes

Flour

Salt

Pepper

¼ cup of olive oil

1 teaspoon of paprika

½ cup of chopped green onions

1 teaspoon of rosemary or thyme

1 cup of white wine or vermouth

½ cup of water

12 small white onions, peeled

3 carrots, peeled and sliced

Dredge the meat well with flour seasoned with salt and pepper and brown it on all sides in hot oil, sprinkling it with a little paprika as it cooks. When all the pieces of meat are well browned, add the chopped green onions, rosemary or thyme, white wine or vermouth and water. Cover the pan and simmer gently for 40 minutes. Then add the tiny white onions and carrots. Cover the pan again, simmer until the vegetables are tender and the meat cooked through. If you like a thick sauce, add pea-sized balls of butter and flour kneaded together. Sprinkle them into the stew and stir until the liquid becomes thick and smooth.

If you wish, you can give this dish a more festive touch by adding cooked frozen green peas just before you dish up the stew and topping it with a liberal sprinkling of Italian parsley.

With Veal Sauté serve spaetzle. Here is how they are made:

Spaetzle: Beat 3 eggs lightly and mix them with 3 cups of sifted flour and a generous ½ teaspoon of salt. You can do this job with your electric mixer. When this is well blended, gradually add 1 cup of milk and continue beating for about 4 minutes. Drop tiny balls of this dough from the end of a small spoon into briskly boiling water. The spaetzle are cooked when they rise to the surface. Drain and dry them on paper towels and sauté them quickly in hot butter.

VARIATIONS

With tomato: Follow the recipe on page 236, substituting 1 cup of tomato juice and ½ cup of tomato purée for the wine and water. Add 3 peeled, seeded and chopped tomatoes.

With green pepper: Sauté the veal cubes in the olive oil until brown, as above, omitting the paprika. Then add 12 small white onions, 3 green peppers, cut into thin strips, and 2 chopped pimientos, and continue sautéing for 15 minutes. Add ½ cup of white wine, cover and simmer for 45 minutes. Add another ½ cup of white wine and simmer until the veal is tender. Serve with rice pilaf.

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