Garlic
Veal with White Wine and Tomatoes
This recipe is adapted from the classic
The Good Cook Series, "Beef & Veal" by Time Life Books. Don't
skimp on the garlic.
Ingredients:
2 lbs. boneless veal rump, sliced to 1/4" thick then cut into 2 inch squares, roughly
3 Tbsp oil
1 Tbsp fresh bread crumbs
12 garlic cloves
1/2 c fresh tomatoes, pureéd
3/4 c white wine
Salt and pepper for seasoning
Procedure:
Brown the veal in large skillet with accompanying lid in the oil over medium heat, stirring frequently. Add in the garlic, pureéd tomatoes and white wine. Season with salt and pepper. Cover and simmer over low heat for about 1 hour.
Editors
of Time Life Books. Beef & Veal. 2nd Ed. New York: Time, 1980.
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