Veal is one of those meats people either love or they can’t stand. My mother couldn’t eat veal. It made her sick. I love it. I used to buy a side of veal for the freezer. That was back in the days before veal prices got ridiculously expense.
These days I mostly buy a shoulder to roast in the barbecue. I might cut some of the shoulder to use in this dish before cooking the roast. Otherwise if I see veal steak cheap I buy it. You can also use veal chops if you find them on special. But instead of one pound of steak or cut shoulder, you would need to increase the amount to one and a half pounds of chops. You might decide though it’s simply not worth the effort of fiddling to cut around the chop bones.
HINT
Not all tomato sauce or ketchup is gluten free, so read the label carefully. Also some tomato sauce needs to be refrigerated after opening. Others do not. Gluten free Worcestershire sauce always needs refrigerating after opening.
Veal Paprika
Ingredients
1 pound veal steak cut into one inch cubes
3 tablespoons gluten free plain flour
1 tablespoon mixed Italian herbs
1 tablespoon paprika (hot or sweet depending on what you prefer)
Black pepper to taste
1 tablespoon margarine or butter
2 large sliced onions
1-2 clove garlic
1 beef stock cube mixed with 1 cup water
1 dessertspoon gluten free Worcestershire sauce
1 tablespoon gluten free tomato sauce
4 ounces button mushrooms
8 ounces evaporated milk
Method
Coat veal cubes in flour mixed with paprika, Italian herbs, and pepper. Use salt only if you must. Don’t throw any unused flour out as it will be used later.
Melt margarine in pan and brown veal. Set aside.
Gently cook crushed garlic and onions till onions are transparent. Add remaining flour, stock and sauces. Stir till thickened.
Replace, meat. Add mushrooms. Cover and simmer gently for 20-25 minutes.
Add evaporated milk. Stir through and heat.
Serve with rice or mashed potato and green vegetables.
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