Veal Stew with Sweet Peppers and Red Wine

Sorce	Temptress
Ingridients
Instructions	Toss veal with flour in a medium bowl; shake off excess. Heat oil in a large, heavy-duty pot over medium-high heat. Add garlic and sauté for 1 minute; discard garlic. Add butter to pot and melt. Place enough veal in pot to make a single layer and brown on all sides. Transfer to a bowl with a slotted spoon and repeat with remaining veal. Add wine to pot, scraping the bottom to remove any browned bits. Pour in tomatoes, sage, salt and pepper. Return veal to pot along with any accumulated juices and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add bell peppers to stew and simmer, covered, for 50 more minutes; stir frequently. Stir in capers, taste for seasoning and serve over egg noodles, if desired

Veal Breast with Olive Mushroom Filling

Sorce	alexandersoulfx
Ingridients
Instructions	Heat 2 teaspoons oil in Dutch oven over medium heat until hot. Add mushrooms, bell pepper and garlic; cook and stir 5 minutes or until tender. Stir in olives and rosemary; cool. Unroll veal breast; trim fat. Spread filling over veal, leaving 3/4-inch border. Starting at short end, roll up jelly-roll fashion; tie with string. Heat 2 teaspoons oil in same pan over medium heat until hot. Add veal; brown evenly. Pour off drippings. Add Marsala and 1/3 cup water; bring to a boil. Reduce heat; cover tightly and simmer 1 1/2 to 1 3/4 hours or until veal is fork-tender. Remove veal; keep warm. Skim fat. Bring cooking liquid to a boil; cook until reduced to 3/4 cup, stirring occasionally. Carve veal. Serve over pasta with sauce.

Grilled Veal Chops with Pesto Mushrooms

Sorce	gearshiftereguardian
Ingridients
Instructions	Trim fat from chops. Place chops in a resealable plastic bag set in a shallow dish. For marinade, in a small bowl combine wine, sage, Worcestershire sauce, oil, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Drain veal chops, reserving marinade. Sprinkle chops with freshly ground black pepper. For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals to desired doneness, turning and brushing with marinade halfway through cooking. Allow 12 to 14 minutes for medium-rare (145 degree F) and 15 to 17 minutes for medium (160 degree F). Meanwhile, carefully remove stems from mushrooms; chop stems for another use or discard. Brush mushroom caps with reserved marinade; place mushrooms, stem sides down, on grill rack. Grill for 4 minutes. Turn stem sides up; spoon some pesto into each. Grill about 4 minutes more or until heated through. (For a gas grill, preheat grill. Reduce heat to medium. Place chops, then mushrooms on grill rack over heat. Cover and grill as above.) Serve mushrooms with veal chops.