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Veal Escalope in a Herby Tomato Sauce Recipe
Many people tend to stick to beef, pork, lamb, and chicken when making meat recipes but veal, the meat from young cattle, is also delicious. The following recipe combines this delicious meat with wine, tomatoes, garlic, and herbs, to result in a beautiful recipe, which goes well with rice or potatoes. This dish also suits garlic mashed potatoes.
The oregano and marjoram gives the recipe an aromatic touch and the tomatoes, tomato paste and Worcestershire sauce fortifies the flavor and makes it really rich. This is good, old fashioned, hearty comfort food and if you want something filling you will love this easy veal recipe.
Because you just have to fry the meat, add the other ingredients, and let the dish simmer until it is done, this is a great recipe for cooking novices or anyone who is new to cooking veal. Whichever wine you serve it with and whichever side dish, whether you go for rice, potatoes or pasta, you will really enjoy this veal in wine recipe because the flavor is outstanding.
Veal Recipes
Ingredients -
2 tablespoons oil
2 garlic cloves, chopped
1 large can of chopped tomatoes
4 veal escalopes, flattened
2 tablespoons tomato paste or puree
1 cup dry white wine
1 teaspoon marjoram
1 teaspoon dried oregano
½ teaspoon Worcestershire sauce
Salt to taste
Freshly ground black pepper to taste
Preparation:
Heat the oil and sauté the garlic for a minute. Add the meat and fry until it is browned all over. Strain off any remaining oil and add the tomatoes and wine. Bring to the boil, then simmer for 8 minutes.
Stir in the Worcestershire sauce, tomato puree, marjoram and oregano. Season to taste with the salt and freshly ground black pepper. Simmer for another 10 minutes and serve immediately with boiled potatoes, mashed potatoes or rice.
(Serves 4)
Wine Suggestion:
Wines to Serve with Veal Recipes
Veal is a white meat but it can be matched with either red or white wines, depending on the veal recipes you use and your individual taste. California wines tend to go very well with veal dishes. A rich zinfandel from Dry Creek Valley in the Sonoma wine region is a great match with the above recipe or a Californian White Mare merlot. A pinot noir is light enough to suit the veal. Serve red wines at room temperature. If you want to have white wine, you can try a lightly oaked Chardonnay or Semillon, which has the best flavor when served at 50ºF. You can even use some in the above veal recipe.
Photo Description:
A Picture of delightful Veal Recipe for - Veal Escalope in a Herby Tomato Sauce Recipe. This recipe uses white wine in the preparation of the sauce and adds a delightful taste to the veal.
How to Describe Different Types of Wine
There are hundreds of kinds of wine in the world, every one with its own style and flavor. Chardonnay, for example, can vary widely in flavor, depending where the grapes were grown and the exact fermentation process used. Some Chardonnays can be described as heady and semi-sweet. Others might be slightly acidic and dry. Common fruit flavors identified in Chardonnay include apple, peach, and citrus.
Some Chardonnays also taste strongly of oak. Soave, a well-known Italian white wine, is very different in taste. It is a greenish, straw yellow color. Soave can be described as light and delicate with a flowery hint. It is slightly bitter and has a subtle almond hint in the flavor. From hearing wine described in this way, you can almost imagine its flavor.
Barbaresco is an Italian red wine, which is often described as being aromatic and elegant. You can glean information about a wine's flavor from the label on the bottle and use this information to match the wine to your food. Some descriptions can be more outlandish such as "the inside of an old washing machine" (maybe for Sancerre or Chablis. Some German wines, such as Riesling and Muller-Thurgau, have been described as tasting like freshly toasted bread and fresh manure! That description might not make the wine sounds appetizing but you really have to try it to understand the description (German wines are delicious, by the way!)
Descriptions like the above are usually found in wine connoisseur magazines rather than on labels, but can wonderfully conjure up the complex wine flavor you are to expect when tasting the wine. Wines are often described differently, depending on the taster, since we all have slightly different taste buds. The best way to experiment with wines is to sample a broad selection!
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
