Veal & Onions
Do not let this simple title fool you. This is probably my most
favorite thing to eat. If I were given a last and final meal, this
would be it. My grandmother used to make it this for us on the
weekend when we came to visit. We'd stop at the bakery to get some
fresh (still hot from the oven!) rolls and make the best damn
sandwhiches you've ever had. - joe
- 3 pounds veal cubes
- 3 pounds sliced onions
- black pepper
- garlic powder
- 29 ounce can of whole tomatos in juice (not thick puree)
- olive oil
In medium hot frying pan, place just enough oil to cook the onions. Saute the
onions slowly, stirring frequently, until a brown glaze develops and
the onions are very opaque, tan, and breaking up (this is called caramelizing
Add the meat, and saute without a lid until the meat is evenly tanned.
Open the tomatoes and pour only the juice into the pan. Take each of
the whole tomatoes and squeeze the juice from them into the pan,
discarding the pulp. Add salt, pepper and garlic to taste (you can
also add some red pepper). Cover the pan and cook over low heat,
stirring occasionally, until the meat is tender. I like to leave it
go until the meat just starts to fall apart.
Takes about 1 hour to saute the onions, and another 1-1/2 to 2 hours to cook the
meat (but it is worth it!!).
Will does not eat veal, so we've tried chicken, which
was ok (it gets a little tough). We've also tried stewing cubes to
good effect, but the cooking time goes up some.
Tips & Notes
- Freezes well
- Serve with the best Italian bread you can find, and the sharpest Provolone
Copyright © William T. Zander & Joseph L. Casadonte Jr. 1997-2002. All rights reserved.
Veal & Onions / 25 March 2002 / email@example.com