VEAL
Veal is the meat of young cow. Veal is the meat produced from very young cattle and most commonly male calves from dairy herds . It would be very tender, but proper cooking is essential. Veal recipes use veal cuts, veal bones, ground veal, or veal stock.
Veal is low in Sodium. It is also a good source of Iron and Selenium, and a very good source of Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Zinc and Copper. But it is very high in Cholesterol. This food also contains Trans Fat. Veal is low in fat compared to other animal-protein sources.
Veal has been an important ingredient in Italian and French cuisine since ancient times and has been fantasized by the Indian non-vegetarians of late. The veal is often taken in the form of cutlets. The veal calves are raised in the pasture, have unlimited access to mother's milk and pasture grasses. They are not administered hormones or antibiotics. Hence they are best preferred when compared to any other source of animal meat. The meat is a rich pink color. Free-raised veal are typically lower in fat than other veal. We have put up some of the popular veal recipes for you to give a try.
SPICY ANGLO-INDIAN VEAL CURRY 
Ingredients
Tender veal cut into medium pieces
1 kg
Onions chopped
2 large
Chilly powder
1 tbsp
Pepper powder
1/2 tbsp
Oil
2 tbsp
Finely chopped ginger
1 tbsp
Finely chopped garlic
2
Salt
to taste
Green chillies slit lengthwise
2
Cumin powder
1 tbsp
Corainder powder
1/2 tbsp
Spice powder
1 tbsp
Ginger paste
1 tbsp
Garlic paste
1 tbsp
Method
- Wash the veal well. Cook it in sufficient water with a little salt in a pressure cooker till soft.
- Drain and keep the soup aside. Heat the oil in a pan and saute the onions lightly.
- Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well.
- Add the soup. Cover and simmer on low heat till the gravy thickens.
- Serve hot with rice or bread.
VEAL AND PEPPERS
Ingredients
Bounless lean veal
1 1/2 pound
Olive oil
3 tbsp
Green bell pepper cut into 8 strips
1
Red bell pepper cut into 8 strips
1
Sliced fresh mushrooms
1 cup
Pinch ground cayenne pepper
Tomato sauce
2 cans
Salt to taste
Method
- Cut veal into bit-size pieces.
- Heat oil in skillet over medium heat and brown veal on all sides.
- Add red and green bell pepper and mushrooms, cover, and reduce heat.
- Cook for about 10 minutes, stirring occasionally.
- Add cayenne pepper and tomato sauce.
- Simmer, covered, for 30 to 45 minutes longer, or until tender.
- Season with salt and pepper to taste.