This is sort of an Italian-Chinese fusion dish; mostly Italian ingredients and mostly Chinese style.The veal I used is from the frozen packages that they have in our makolet. The reason we American don’t recognize it as veal is because it’s European style veal, which can legally be much older before slaughter and still be labeled veal. Call it yearling beef if it’s too dark for you to call it veal. The meat seems to come from the shoulder (honestly it could come from the round; all I know is it ain’t rib and it ain’t loin) which means it stir fries well. It was a little chewy when I breaded and fried it once. It probably makes decent stew meat though pricey, but don’t bother putting it in the oven dry unless you need to resole your shoes. Let the list know if you’ve successfully grilled it, and what the marinade was. Oh and I like to portion control element of the product, even though the pieces have a wide range of sizes within a bag.
Remember to cut the veal against the grain. Don’t let it defrost all the way; you can slice it thinner. Also, I give you permission to go against everything you’ve been taught about kashrut, and salt the meat before cooking it (quelle horrible!). You’ll thank me. The ground coriander seed provided a wonderful counterpoint flavor, and really complimented the veal nicely. I didn’t add garlic to the recipe because I didn’t want it to compete with the coriander.
It should be served over a creamy risotto, but I’m on this diet, see… Try serving it over steamed bok choy, linguini or lo mein noodles.
Veal with Mushrooms and Coriander
(Vitello con Funghi e Coriandolo)
This recipe serves one as a meal or you can add another 200g of meat and it serves as two mains (meaning eat other stuff like salad and sides).
200 g veal fillet sliced into thin strips 1″ long (stir fry)
1 container fresh mushrooms, or 1 can mushrooms
10 cherry tomatoes
1 medium onion, cut in slices
1 hot pepper (optional)
1 T. olive oil
2 T. soy sauce
1 tsp. ground coriander
Salt and pepper
Coriander leaf to garnish.
1) Slice the meat thinly. Sprinkle lightly with salt.
2) Saute mushrooms, onions, tomatoes and pepper in olive oil and soy sauce in a heavy-bottomed saute pan.
3) Add meat to pan. Sprinkle coriander over mixture. Stir frequently for 15-20 minutes until meat tests done.
4) Season with salt and pepper to taste.
5) Deglaze pan with dry white wine for a pan jus.
6) Garnish with chopped fresh coriander.