Veal Zingara Recipe

Name: Veal Zingara
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 lb) veal rump roast; 4 -6 tablespoons shortening; flour; 1 garlic clove; 2 teaspoons salt; 1 teaspoon pepper; 1/2 lb mushroom; 2 1/2 cups boiling water; 2 chicken bouillon cubes; 1/4 cup tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon oregano; 1/4 teaspoon hot pepper sauce; 1/4 teaspoon saffron; 1/4 teaspoon allspice; 3 ounces blanched almonds; 16 small white onions; 8 medium potatoes; 1 (10 ounce) package green peas, frozen

Servings: persons

1 (6 lb) veal rump roast
4 -6 tablespoons shortening
flour
1 garlic clove
2 teaspoons salt
1 teaspoon pepper
1/2 lb mushroom
2 1/2 cups boiling water
2 chicken bouillon cubes
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1/4 teaspoon hot pepper sauce
1/4 teaspoon saffron
1/4 teaspoon allspice
3 ounces blanched almonds
16 small white onions
8 medium potatoes
1 (10 ounce) package green peas, frozen

1
["Cut the bones out of the veal and trim fat, cut into 2"" chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet, add the water and bouillon cubes. Add tomato paste and stir until smooth, simmering slowly. Stir in worcestershire sauce, oregano, hot sauce, saffron, and spices. Cut the almonds in half and stir into the sauce. Put some pieces of veal in the bottom of a 4 quart casserole and build alternate layers of meat, mushrooms, sauce, onions and potatoes. Cover and bake in slow oven (300*) for 1 3/4 hours. About 20 minutes before serving, add frozen peas in clusters here and there, and return to oven."]

1830

kcal

Calories

163

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (6 lb) veal rump roast, 4 -6 tablespoons shortening, flour, 1 garlic clove, and more.

Yes, Veal Zingara falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Veal Zingara

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