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Veal Scallopini

chef.david.galeano's picture
Ingredients
  Boneless veal shoulder 2 Pound, cut into 1-inch cubes
  Flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Salad oil 1⁄4 Cup (4 tbs)
  Onion 1 Cup (16 tbs), peeled, chopped
  Mushrooms 3⁄4 Cup (12 tbs) (Whole, Canned Or Fresh)
  Canned tomatoes 1 (No. 2 1/2)
  Fresh basil 1 Tablespoon, chopped
  Salt 1 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Cooked rice/Spaghetti 1 Cup (16 tbs)
Directions

MAKING
1) In a bowl, mix the 1/2 teaspoon salt, 1/8 teaspoon pepper and flour, then coat veal cubes with the mixture.
2) In a skillet, evenly brown the coated veal cubes in the salad oil.
3) In a slow cooker, place the browned veal cubes.
4) Drain the juice from the canned tomatoes, pour into the skillet, stir and scrape the sides.
5) Pour with all the other ingredients, except rice or spaghetti into the slow cooker, stir well to mix.
6) Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 hours.

SERVING
7) Serve over a bed of cooked rice or spaghetti on individual serving plates.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Slow Cooked
Ingredient: 
Veal
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
240 Minutes
Ready In: 
260 Minutes
Servings: 
4

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