Veal and peppers
I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal cutlets. The stew meat is stringy, and the cutlets seem to be a bit too tough (over-cooked?).
The recipe calls for heating the oil, cooking the vegetables, adding the meat and browning, then adding the wine quick, and the stock and letting it cook (braise?).
Should I try different stew meat, or just make sure cutlets are seared and cooked quick? Or just let the stew meat stew for much longer over low heat to become tender?
The dish itself is delicious .
Best Answer
I think the recipe should mention the actual cut. But a rule of thumb is: If you’re cooking tender cuts, then you should not cok for an extended period.
If you’re cooking tougher cuts, you should cook for an extended period, until you get your desired tenderness.
Pictures about "Veal and peppers"
What goes with veal and peppers?
This veal, peppers and mushroom entr\xe9e pairs especially well with spaghetti. Serve the spaghetti on the side tossed in garlic and olive oil or butter or use it as a base for the veal dish, with the sauce combining the veal entr\xe9e with the spaghetti. Rice also makes a good pairing with this dish.What is the Italian dish veal?
Veal Milanese (or as the Italians call it 'Cotleta Alla Milanese') is a simple Italian dish of breaded veal cutlets, that are coated with flour, egg and breadcrumbs, then fried until golden brown. They can be served with just lemon wedges, or with your favorite topping, or with pasta.What can I do with a bunch of mixed peppers?
What to Do With an Abundance of PeppersSources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: M Mahbub A Alahi, ROMAN ODINTSOV, Pixabay, Ivan Torres