Veal is the meat from calves and is enjoyed around the world in many varied types of dishes. Veal is a generally tender cut of meat that can be fried quickly, or combined with a vast array of other ingredients to make casseroles. Many global cuisines feature popular veal dishes. The United States, France, the Netherlands, Italy and Germany use veal in many of their traditional dishes.
Veal is cut and packaged much the same way beef is. The most common cuts found in most grocery stores include cutlets, roasts, steaks, stew meat, and chops. Most veal casserole dishes are prepared with the veal cutlet, cut into small pieces. The veal is generally lightly floured, then quickly browned in oil or butter before adding the rest of the ingredients.
Other ingredients, such as vegetables, rice, or noodles are added to the veal casserole after the meat has been cooked. It is then either placed in the oven to cook, or simmered on the stove. Rice or noodles are generally cooked all the way or part way before they are added to the casserole.
A common veal and rice casserole includes veal cutlets, chicken stock, white wine, butter, oil, and long-grain rice. In this case, the veal casserole is prepared in a large frying pan on the stove and simmered until the rice is done. Sofrito is prepared in a saucepan with meat from the leg portion, vinegar, and garlic.
Mushrooms pair well with veal, and are often used in veal casserole recipes. A veal and mushroom casserole utilizes beef stock and Spanish onions. This dish is served over noodles or mashed potatoes. A vegetable or salad completes the meal.
The veal shoulder or rump roast can be slowly oven roasted in a large pan with tomato juice and chicken stock. Celery, onions, carrots, and parsnips add flavor to the broth. Thyme, rosemary, parsley and a bay leaf are tied to the top of the roast for additional layers of flavor. All the vegetables can be eaten along with the roast. Wide egg noodles and bread complement the meal.
Ground veal is combined with ground pork to make meatballs in a pork and veal meatball casserole dish. The meatballs are formed, quickly browned and placed in an oven casserole dish. Canned tomatoes, onion, and garlic add an Italian flair to the this veal casserole. After the meatballs are thoroughly cooked, they can then be served over pasta.