The Infamous Veal Dish!

This veal dish is absolutely to die for!! It is so insanely delicious with all of the various layers of flavour you won't believe it! I won't lie, this dish does require some lengthy preparation time and a lot of dedication while you are cooking however once it is done and its ready to be served, you will think the work was worth while! Heres what you will need:

- Provini Veal (this is baby cow and is the most tender veal* you cannot substitute this ingredient)
- 1 Red & Green bell pepper
- 3 Shallots
- 1 Red chilli pepper
- All purpose flour
- EVOO
- 1 Carton of Chicken Stock (low sodium)
- Yellow Yukon Gold Potatoes (for the roastie potatoes which are served alongside of the veal)
- Sour cream
- Butter
- S&P

First, you need to chop the veal into small pieces. (not too small because this veal is so tender it will end up falling apart the longer you cook it). Once this is done you need to prepare a small amount of all purpose flour with some S&P. (this will be used to coat the pieces of veal - not too much flour or else the veal will stick to the pan)

After you have lightly floured each piece of veal, your going to slightly brown it in a frying pan with a drizzle of some EVOO until both sides are golden brown! At which point you will remove the veal and place it off to the side so you can sauté your shallots with the red chilli pepper for some heat. Once these 2 ingredients become slightly browned you will add some white wine to the pan to allow for some deglazing. (deglazing is when you use white wine or other alcohol to "clean" the pan and get any small pieces that have stuck on the bottom of the pan into your sauce because that is where all the flavour is).

Let this white wine sauce simmer for about 2-3 minutes, and then add in half a carton of chicken stock and allow it to simmer again for about 5 more minutes. At this point, you can add the veal into the sauce and let it cook for about 1 hour so that it can get nice and tender! The longer you cook this meat the more tender it will be when you are ready to sit down to eat!

While your veal is cooking, you should be boiling your pototes until they are almost cooked. Drain the water they have been boiling in and start shredding them to make your roastie potatoes. Once you have then shredded and pilled into little "pancakes", drizzle some EVOO, season each potato with some S&P, and place a tiny bit of butter on top of each roastie potato.

Put your potatoes in the oven at about 350 degrees on ROAST, and let them get nice and crispy brown. While they are cooking in the oven, you want to then add your green and red pepper which have been sliced thinly into your veal and let those cook until the potatoes are ready to come out of the oven.

Serve 2 roastie potatoes with a side of the veal with the green and red peppers and spoon some of the sauce onto the veal! This meal is delicious!

Enjoy,