Veal is a tender meat used in various dishes worldwide. It is cut and packaged like beef and commonly used in casseroles with vegetables, rice, or noodles. Veal is also paired with mushrooms and slow-roasted with vegetables and herbs. Ground veal and pork make meatballs for an Italian-style casserole.
Veal is the meat of calves and is enjoyed around the world in many different types of dishes. Veal is a generally tender cut of meat that can be quickly fried or combined with a variety of other ingredients to make casseroles. Many global cuisines feature popular veal dishes. The United States, France, the Netherlands, Italy and Germany use veal in many of their traditional dishes.
Veal is cut and packaged in much the same way as beef. Common cuts found in most grocery stores include cutlets, roasts, steaks, stews, and ribs. Most veal casseroles are made with the veal cutlet, cut into small pieces. The veal is usually lightly floured, then quickly browned in oil or butter before adding the rest of the ingredients.
Other ingredients, such as vegetables, rice or noodles are added to the veal casserole after the meat has been cooked. It is then placed in the oven to cook or simmered on the stove. The rice or noodles are usually fully or partially cooked before being added to the casserole.
A common veal and rice casserole includes veal cutlets, chicken stock, white wine, butter, oil, and long grain rice. In this case, the veal casserole is prepared in a large pan on the stove and simmered until the rice is ready. Sofrito is prepared in a casserole with meat from the leg portion, vinegar and garlic.
Mushrooms pair well with veal and are often used in veal casserole recipes. A veal and mushroom casserole uses beef stock and Spanish onions. This dish is served on noodles or mashed potatoes. A vegetable or salad completes the meal.
Veal shoulder or rump roast can be slow roasted in the oven in a large skillet with tomato juice and chicken stock. Celery, onions, carrots and parsnips add flavor to the broth. Thyme, rosemary, parsley and a bay leaf are tied to the top of the roast for extra layers of flavor. All vegetables can be eaten together with the roast. Ample egg pasta and bread complete the meal.
Ground veal combines with ground pork to make meatballs in a Veal and Pork Meatball Casserole. The patties are formed, quickly browned, and placed in an ovenproof casserole dish. Canned tomatoes, onion, and garlic add an Italian twist to this veal casserole. After the meatballs are well cooked, they can be served over pasta.
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