William Penn Life, 2016 (51. évfolyam, 1-12. szám)

2016-05-01 / 5. szám

Treasured Recipes with Chef Vilmos

Revealing a secret (no pun intended)

I have a confession to make, and it's not one I make easily. For once I reveal my secret, some people may think less of me, so strong are the feelings on the topic in question. Anyway, here goes...

I like veal.

There, I said it, and there are no take-backs. To be honest, it feels good to get that off my chest. And, no, I don't think I'm making a mountain out of a mole hill. Talk to any vegan or member of PET A, and, if you don't already know about the strong sentiment against the production and consumption of veal, you soon will.

For years, the manner in which veal has been produced has been roundly—and rightly—condemned. I won't go into all the sad details; you can look them up yourselves, should you be so inclined. Just let me say that, once I learned how calves were treated, I stopped preparing and eating veal for quite some time and often felt guilt when using dairy products.

Today, veal is making a bit of a comeback. Britain and the EU have long banned the most inhumane of the production methods, and veal producers and lawmakers in the U.S. are finally coming around, too. More and more farmers are raising calves without the harsh, cruel confinement used in the past, yet still producing tender meat that has the light color, fine texture, and smooth taste many (including me) love.

So, don't hesitate to try veal again. Just make sure you purchase meat from sources using more humane methods. It may cost a bit more, but your conscience will be eased.

Below are some of my favorite ways to prepare veal. Of course, these and other veal recipes can be found in the WPA's cookbook, A Taste of Hungarian Heaven, which you can own by sending a donation of $20 per book to: Cookbook, c/o William Penn Association, 709 Brighton Road, Pittsburgh, PA 15233. All proceeds benefit the William Penn Fraternal Association Scholarship Foundation.

Veal Paprikas

2 pounds veal breast I tablespoon shortening 'A cup onion, diced 1 teaspoon paprika

1 can mushroom soup

2 cups water

2 teaspoons salt

Cut veal into chunks; wash and drain. Place in kettle with shortening and smother with onions. Add salt. Simmer under lid until onions cook to mush and are inclined to stick to kettle, then add paprika and water. Cook slowly until veal is tender, 60 to 90 minutes, then add mushroom soup. Bring to a boil and serve over dumplings or egg noodles.

Veal Rice Casserole

I pound veal round cutlets, cut %-inch thick

'A cup butter I tablespoon paprika 'A cup hot water

1 teaspoon salt

2 quarts water

I tablespoon salt

1 cup uncooked rice

2 to 3 tablespoons butter 'A pound mushrooms

I to 2 small, firm tomatoes, cut into Ti-inch slices IA cups sour cream A cup grated Parmesan cheese

RECIPES

Cut veal into I -inch pieces and set aside. Heat in a large skillet over low heat 'A cup butter. Stir in I tablespoon paprika. Place meat into skillet and brown. Add A cup hot water and I teaspoon salt. Cover skillet and simmer about 45 minutes or until meat is tender.

Meanwhile, bring to boiling in a deep saucepan 2 quarts of water and I tablespoon salt. Add I cup uncooked rice. Boil rapidly, uncovered, 15 to 20 minutes. Drain rice and set over hot water until kernels are dry and fluffy.

Melt 2 to 3 tablespoons butter in an 8-inch skillet over low heat. Add A pound mushrooms. Cook over low heat

until mushrooms are lightly browned and tender.

Put contents of skillet into a bowl. Add the rice and gently mix with a fork. Set aside.

Place half of the meat into a casserole. Top with half of the rice-mushroom mixture and all of the tomato slices. Repeat layering of meat and ricemushroom mixture; top with the sour cream. Sprinkle over the sour cream the grated Parmesan cheese. Bake at 350°F for about 15 to 20 minutes or until heated.

Veal Cream Schnitzel

4 slices bacon

2 tablespoons minced onion I A pounds veal steak, thinly sliced I cup sour cream I teaspoon Hungarian paprika I teaspoon salt A teaspoon pepper A cup tomato sauce

Cut bacon into small pieces, place in a skillet and brown until crisp. Drain all but 2 tablespoons of the fat out of the skillet. Add onion to skillet. Cut veal into 4 equal portions; add to bacon and onions. Brown on both sides. Season sour cream with paprika, salt and pepper; add tomato sauce. Mix well. Pour mixture over veal steaks. Cover and simmer for 20 minutes or until tender.

8 0 May 2016 0 William Penn Life