Veal For Stew(Special)These randomly sized pieces of boneless veal are ideal for slow-cooked veal dishes. Vacuum-sealed and frozen to ensure freshness.
Profitable--veal adds an upscale touch to any menu and commands a higher menu price. Labor Saving--veal stew meat can be prepared ahead to save time when the kitchen is busy.Versatile--this product works equally well in stew, goulash or even ragout. Easy to Prepare--simply braise for delicious results. Ideal for Healthcare--veal stew meat easily meets the low fat and low calorie requirements of healthcare establishments; approximately 95% lean.
Preparation type: PAN FRY
Preparation instructions: To thaw: place product under refrigeration overnight. If time does not allow, place the product in the sink under cold, running water. Stovetop: season the stew meat with salt and pepper and your favorite spices. Coat in flour and sautÃ‚Â¿ on medium-high heat. Drain the excess fat, add vegetables and aromatics and cook for 2 minutes. Cover with liquid and simmer on stovetop or in oven until desired tenderness. Cook to an internal temperature of 165 degrees f.