|by Henry McNulty|
A stylish and sophisticated reference with over 150 recipes for the well-equipped bar.
Tip: Try shoulder steak for more results.
1 - 6 of 6 for veal shoulder steak
Debone meat. Cut in cubes. Put on wooden skewers. Roll in flour and egg, beaten with a little water. Then roll in bread crumbs or corn flake crumbs. ...
Combine first 7 ... Pour marinade over veal; marinate 15 ... minutes. Remove cover; top with onion rings. Bake, uncovered, 15 minutes. Yield: 2 servings.
On waxed paper, sprinkle veal steaks lightly with salt ... Arrange on warm platter; pour liquid in skillet over steaks. Garnish with parsley if desired.
Quickly sear veal steak on both sides. ... lemon juice and wine. Bring ingredients to a boil, cover and simmer on low flame for 1 1/2 hours. Serve over rice.
Blend flour and seasonings and pound into the meat. Heat fat in a heavy skillet, add onions and cook and stir until yellow. Remove from pan and set ...
Add these to meat and simmer slowly, 4 to 6 hours. Add 1 can tomato paste and cook additional 30 minutes. Serve over spaghetti. Makes very large ...
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