LEAN MEATS
Veal and Peppers
(Serves 3-4)
l lb. boneless veal (rump, shoulder or leg) cut into 1 1/2" pieces.
4 tablespoons oil
1/4 lb. mushrooms, sliced
1 cup tomatoes, canned, drained, slightly broken up with a fork (or tomato puree)
3 green, 1 red medium size peppers seeded and cut into 1" strips
Preheat oven to 325° F. Sauté peppers in 2 tablespoons oil for about 10 minutes. The brown or black spots that develop contribute to the good flavor of the dish. Remove peppers from pan. In the same pan brown veal cubes in the remaining oil. Add mushrooms, cook for about 10 minutes. Add tomatoes and peppers. Season with salt and pepper. Cover and bake for about 1 hour.
Veal Goulash
(Serves 4)
1 lb. veal (shoulder or shank)
1 1/2 cups beef or chicken stock
2 tablespoons oil
1 clove garlic (optional)
1 tablespoon sherry
salt and ginger
flour
Heat the oil in a skillet. Cut veal into 1-inch pieces. Season with salt and ginger. Dip into flour to coat each piece thoroughly. Brown veal in the hot oil. When well browned, add the stock and garlic. Cover and cook slowly until veal is tender, about 1 hour. (This goulash can be successfully baked in the oven at 325° F. for about 1 hour.) When meat is tender remove garlic, add sherry. If desired thicken gravy by adding a mixture of 1 tablespoon flour and 2 tablespoons water. Cook a few minutes more.
Meat Loaf
(Serves 4-5)
Have all fat trimmed off meat.
3/4 lb. ground round or other lean beef
2 eggs
1 teaspoon salt
3/4 lb. ground veal
1/2 teaspoon pepper
1/2 cup bread crumbs or uncooked oatmeal
1 medium sized onion, chopped
1/4 teaspoon marjoram
1/2 cup broth (a bouillon cube may be used)
3 tablespoons oil
Preheat oven to 350° F. Sauté onion in oil. Mix meat, eggs, bread crumbs, broth and seasonings. Add onion, mix lightly. Shape mixture into loaf and bake, uncovered, in pan or skillet about 45 minutes to 1 hour.
London Broil
(A tender, juicy, flavorful steak from a lean cut of beef)
(Serves 8)
2 to 2 1/2 lb. rump of beef
2 tablespoons soy sauce
Rub meat with soy sauce on both sides. Let stand 1 to 2 hours. Broil in preheated broiler to desired doneness. Slice thin.