Braised Veal with Italian Sausage and Vegetables
(Veal ala Emerson)
Serves 6 to 8
This recipe was one of my mother's creations. It is an easy, colorful and delicious one pot meal, basically a stew. The title came from a street we lived on in Pennsylvania. The recipe calls for veal which, at the time she created it, was not much more expensive than any other meat, so she used it often. Of course, times have changed, along with meat prices. This can be made with chicken or pork and still be delicious. The recipe can easily be halved or made in any amount needed.
- 4 strips bacon
- 2 pounds lean veal, cut into 1-inch cubes
- 1/2 pound sweet Italian link sausage, cut into 1/2-inch slices
- 4 large cloves garlic, chopped
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 fresh tomatoes, chopped or 2 canned tomatoes, drained and chopped, 1/2 cup liquid reserved
- 2 medium potatoes, cut into 1-inch cubes
- 2 medium onions, coarsely chopped
- 2 medium carrots, cut into 1-inch pieces
- 2 turnips, cut into 1-inch cubes
- 2 cups small cabbage wedges
- 8 ounces fresh mushrooms, cut in halves
- Chopped fresh parsley
In a large skillet, fry the bacon until browned. Remove from pan; drain and coarsely chop, reserving enough grease to brown veal and sausage, about 2 tablespoons. Brown the meats. Add garlic and cook until golden but not browned. Add the tomatoes, tomato liquids and chopped reserved bacon to skillet. Cover and simmer until veal is tender, about 45 minutes.
Add the potatoes, onions, carrots and turnips to the skillet. Cover and simmer for 30 minutes. Add the cabbage and mushrooms, cover and cook for an additional 30 minutes. When all the vegetables are tender, remove cover and simmer until juices are reduced as desired. Sprinkle with fresh parsley and serve immediately.