Veal with Mixed Vegetables
The least expensive cut of veal is the breast. Have the butcher debone it and cut it into strips. Keep the bones to make your own veal stock. If veal breast is unavailable, use pork loin instead for this Veal with Mixed Vegetables recipe.
2 Tbsp vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
2 stalks celery, diced
1 lb veal, cut into 1/2 inch strips
1 (14-ounce) can stewed tomatoes
1 (10-ounce) package frozen mixed vegetables
1 tsp salt
1/4 tsp pepper
Heat oil in a large skillet over medium heat. Add onion, bell pepper and celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
Add veal to skillet. Cook, stirring occasionally, until meat is browned, about 5 minutes.
Add tomatoes, vegetables, salt and pepper to skillet.
Cook, stirring occasionally, until meat is cooked through and vegetables are hot, about 20 minutes.
Veal with Mixed Vegetables tip: Veal can be left in its store wrapping if it is to be cooked within 8 hours of purchase. Otherwise, remove the packaging and wrap loosely with waxed paper. Place it in the coldest part of the refrigerator for no more than 2 days before cooking.