Denise says:

Veal is the meat produced from very young cattle – mainly male calves from dairy herds. It is regarded as something of a delicacy and rarely features in the kosher cook’s repertoire. At Silverman's butcher they sell the lighter paler veal which is considered 'the real thing' as oppposed to the 'bobby veal' which is pink to red in colour. This veal is rather expensive but in a class of its own!
However things are changing. Kosher Dutch veal, produced according to strict humane laws is now readily available in the UK.

In my local butcher you can buy veal chops, veal mince, rolled breast and cutlets. This is a tasty recipe and makes a special treat for the whole family. I like to serve it with long pasta like fettuccine, tagliatelle or pappardelle.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4 people

Ingredients:

4 Veal chops – trimmed of any excess fat
15g dried mushrooms ~ ideally porcini soaked in 200ml hot water
1 large onion – peeled and sliced
2 tablespoons olive oil
3 cloves garlic – peeled and finely chopped
300g brown cap mushrooms – thinly sliced
Salt and freshly ground black pepper
1 tablespoon fresh thyme
100ml dry white wine
100ml Osem mushroom stock
400g fettucine, teglietelle or pappardelle pasta

Method

1)Heat the olive oil in a large frying pan.
2)Season the veal with salt and pepper. Pan fry for 2- 3 minutes on each side to give a little colour. Remove and set aside.
3)Sauté the onion, garlic and brown cap browns until soft. Add the veal, dried mushroom with mushroom liquid, mushroom stock, white wine and fresh thyme. Bring to the boil and simmer for 15 minutes.
4)Cook the pasta according to the packet instructions. Drain and transfer to individual dishes
5)Pour on the veal chops and spoon on the sauce.

To serve the stylish way: Garnish with sprigs of fresh thyme and a dusting of black pepper.
Tagged in: Ashkenazi, Dinner Party, Family Cooking, Mushrooms, Veal