I waste food. I’m ashamed of myself when I have to admit this. I buy things and plan to make it and then I get busy and life gets overwhelming and bam.. into the can the dead food goes. Am I alone?
I’ve been really good all week and haven’t spent much money on food at all and I haven’t tossed one thing. Usually I go over the top and then wonder where the grocery budget went but not this week. First we had osso bucco that I’ve been wanting to make all winter. Now that it’s getting warmer I figured I’d better get busy. I think the meat cost $5.
The next night was even better – slow cooked beef cheeks that almost melted in my mouth. Meat? $4.50 for both of us. Then last night I picked up two lovely pieces of veal and decided I’d make veal scallopini. I searched around for recipes and came across Kevin and Jane’s Kitchen’s because the recipe called for things I had in my pantry and fridge.
I also saw a few other recipes I liked too but kept coming back to this one. Not sure why but no regrets.
I put the potatoes on to boil and pounded the meat nice and thin and coated it with flour, then quick fried it in a hot pan. Nothing’s worse than thin leather-like steak so just enough cooking to make it dark pink inside and then I set it aside.
Into the frying pan went the chopped onions and sliced mushrooms and then the wine and stock. I tasted it and thought it tasted a bit too bitter. Now here is where I made the executive decision to toss in a gurgle of port. I know it doesn’t go but seriously.. it was just what I wanted.
Once I added the tomato paste and got it all stirred in, it said add 1/4 cup of cream. Now you and everyone else who would make this dish would measure 1/4 cup of cream and then toss it in. I didn’t. I took the cream container and opened the top and poured and a bit too much came out. Maybe 1/2 to 3/4 of a cup of cream to be honest. I hemmed and hawed about what to do and then figured there was no way to take it out so I’ll just cook it down.
I could have eaten only the sauce – seriously. It was delicious.
This meal took 30 minutes to prepare – it looks like it took a lot longer, don’t you think? Nope.. the meat takes just minutes to cook and the sauce takes about 15 minutes and if you put the potatoes on before you start pounding the meat, this lovely Italian dinner’s on the table in under 30 minutes.
When it was time to plate it up I remembered seeing this presentation on another blog somewhere (I can’t remember who and if it’s yours, please let me know so I can give you credit). I kept the meat out of the sauce and rolled two spears of asparagus up in the veal and placed it on top of the garlic mashed potatoes and poured the sauce over it. John was impressed. He said, “Yeah, it’s all right!”
Once I had it on the plate I decided it was pretty enough to share – so here’s the recipe.
- 4 veal steaks, pounded reasonably flat between two pieces of cling film
- Plain flour with salt and pepper for coating
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small brown onion, chopped thinly
- 125 gm mushrooms, sliced
- ½ cup dry white wine
- ¼ cup chicken stock
- 4 tablespoons tomato paste (you can use less if you like it less tomatoey)
- Dash of cream is the original recipe. I used ½ to ¾ of a cup
- Pound veal to about ¼ inch thickness
- Cut veal pieces into serving size
- Coat veal lightly and evenly in seasoned flour.
- Heat butter and oil together (the oil stops the butter from burning).
- Brown the veal pieces on high heat and set aside. (don’t overcook or you’ll get leather)
- Add mushrooms and onion to pan and cook for a couple of minutes, until onion is softened and slightly browned.
- Mix together the wine, stock and tomato paste.
- Pour over the mushrooms and onions.
- Add cream and reduce sauce
- Add browned veal pieces and cook til the meat is heated through.
- Serve over garlic mashed potatoes or noodles.
{ 44 comments… read them below or add one }
Well! There you go– cream solves everything.
Because I live alone, I have to be very careful not to waste food, too. I try to do impromptu dinners that use up leftovers and scraps every so often.
Even though it’s after midnight, I am now hungry for veal scallopini. In fact that exact plate …though I’d be willing to give the glass of wine a pass.
Very nice! We haven’t had veal scallopini for ages – we need to again. Nice save with the sauce! I never measure when it says 1/4 cup or whatever – I always free pour, like you. (Well, I guess I measure when it’s baking or mixing cocktails; but that’s it.) The asparagus is taking this dish into Veal Oscar land (you need crab, too, as I recall – one of those over-the-top dishes from the 60s and 70s that I haven’t had for ages). Anyway, nice recipe, nice light on the photos – just good stuff all around. Thanks.
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Wow.. “nice” coming from you who is the master of all things photographic makes me feel all giddy
Mmmm, delicious presentation!
Thanks Claire. I have an apology about cooking club. It’s done but my goodness what a disaster trying to find fruit on the first day of spring.
Poor planning on my part when I said, “oh sure, tropical dessert sounds like a great idea.” LOL My entry will not be tops on the list.
I am guilty of that too sometimes. I really try not to! Summer is a little bit better because I throw any wilting veges into my morning smoothies. Yes sounds gross but add frozen berries and you wouldn’t know they were there. Plus I get a few serves of veges in before morning tea.
The presentation is very pro. I have all the ingredients except the veal. Would it be bad to make the sauce and pour it over potatoes for dinner?
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I would make that sauce and pour it over anything, Claire.
Okay, I must tell you that the thought of you putting wilted veggies in your smoothie makes me go all ewww. I will take your word for it though!
As much as we try my friend I think everyone cannot help a little wastage of food in their homes! It’s awesome how well you are doing against it
I love this classy dinner dish, I wish I could eat it
Cheers
Choc Chip Uru
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I know you don’t eat meat, my sweet young friend. I could make the sauce using vegetable stock and you could eat it over the potatoes and veggies.
The presentation is gorgeous and I would gobble this down in a heartbeat. It looks like a very time intensive meal. Thankfully it’s not.
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Sandra, I looked at the photos and thought, it looks like you worked pretty hard on that – dinner party menu!! I’m sure you could do the meat ahead of time and the sauce and reheat just before a dinner party.
I love veal, in fact its my 1st meat choice, yet its not that easy to get this young meat where I life. I have the wasting problem in the monsoon. Everything gets spoild like nothing and my fridge is already full of stuff, spices and herbs. You said that the port wine isnt suppose to be added, well I think its a great idea to add it in. Wine always gives an other dimension to a dish.
White wine was supposed to be added, not port but when I tasted it, it needed the sweetness port can give as well as another layer of flavor. I’d make it again!
Oh yes, I buy way too much food having all kinds of ideas while I’m shopping and then completely run out of time and days of the week!! I’ve gotten alot better and control myself
The sauce certainly sounds very light tasting, with white wine and chicken broth. Nice quick weeknight dinner!!
I’m really surprised that I’m not the only one who doesn’t plan and keep to a menu.
I don’t like to waste food either. What a scrumptious dish, that sauce looks positively luscious!
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I could have eaten the sauce and the potatoes and been happy, Laura!
What an elegant dish!
We all are guilty of wasting food. I don’t like to but sometimes I do get carried away while shopping for groceries. In order to save it from getting spoiled , I just cook it and freeze it for later use.
Thank you for making me feel less guilty, Asmita! I loved your video!
I LOVE beef cheeks
I sometimes end up wasting food, but my dogs tend to be little garbage disposals so I can steam up veggies for them and give them fruit and they are totally happy and don’t care if it is a tad mushy 
My don’t won’t eat many vegetables. He’s turned fussy now that he’s nearly 4
That sauce sounds lovely Maureen and the plated up dish looks so yummy. I love asparagus and it’s great it’s coming back into season. Can’t believe your osso bucco and beef cheeks cost so little. I was going to buy beef cheeks and started scouring recipes but most of them said the cheeks need about 12 hours of cooking and it was already the afternoon. We would have starved waiting for them to cook. Have a lovely weekend Maureen xx
You would have starved. Mine were ready in 8 hours but there’s just the two of us. You must try it – not only are they delicious, you get a valid reason for saying, “I saved so much money on dinner I could afford xxxx.”
You’re welcome.
Sounds like beef is very inexpensive where you live. Pardon my ignorance, but what is beef cheeks? Lovely photos and presentation as always.
Beef cheeks are the facial muscles on a cow. I got nearly a kilogram for $4.50. It’s tough meat but turns into heaven when it’s braised for a long time – like 8 hours.
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OMG Anthony, you are so kind!! I’m sort of shocked too but ever so grateful!
It’s a beautiful meal. I don’t think I would have been able to resist covering the meat in the luscious sauce.
LOL Barbara, after I took the photo I drowned mine in the sauce!
Cream is the best, the sauce looks really good. I have learnt to use all of our left overs, in creative ways. If anything is looking a bit dead in the fridge it is soup night. Lucky for me now I have a compost bin, so it will go back into the earth.
Usually I make veggie stock from the bits that are tired but sometimes, if they have fur on them, they have to go
Now that’s a meal that ticks all the boxes!
I think you were right to go with your instincts Maureen! 
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Thanks Lorraine, I’m still thinking about those gorgeous pancakes!
This looks sooo good! I’ve made my mom’s recipe and love it but now I have to try yours. Seriously. And I think a dash of cream in the sauce would make a fabulous difference. Beautiful! And don’t mention wasting food. As my husband has said to me more than once: “green beans are so healthy, but only if you cook and eat them.”
I think I like your husband more every time you talk about him. I have no idea how you’re getting everything done Jamie. I’m tired just thinking about what’s on your plate now. Take good care of yourself!
This looks delicious. You’re a true chef just adding a touch of this and that until it tastes perfect. It’s been on my list to make Osso Bucco as well. This weekend would be a great time since we are suppose to get rain the entire time with the exception that it’s still hot and humid here and it’s more of a fall/winter dish.
Thanks for sharing your recipe and by the way, you’re not the only one that buys groceries in anticipation of making a dish, only to get too busy to whip it up, ultimately ending in the trash. Such is life!
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Thanks Vicki, I’m glad I’m not alone. I know we should do better and I’m really going to try!
Exquisite looking yet sounds easy to make! Great dish!
it really was delicious – you should try it.
I waste food too…. but the freezer helps to save some of it
only 30 min– what a great meal!
Elizabeth@ Food Ramblings recently posted..Grilled Ratatouille Pasta
Hahaha! I’ve got one of those “yeah, it’s alright’ men at home. If the food warrants that comment then you know his taste buds have just died and gone to heaven. These guys just don’t know how good they have it. I’m going to make this, Maureen, and I can guarantee you now, it will hit the ‘yeah, it’s alright’ button.
When I’m really busy and don’t plan out the week’s dinner menus, I tend to waste food. Sometimes I go to a supermarket (or supermarkets) every day of the week, trying to grab something I forget in my previous shopping list, wasting gas and time… that happened last week and felt bad. When I shop like that, I always have things in the fridge that I didn’t use all of it and start to accumulate. Ugh. I’m not very good at managing food. Your veal dish looks beautiful. The presentation looks pretty! It’s like restaurant style. We use a lot of thin meats (pork and beef) for our dishes, and it’s very thin that cooking time is very short. It’s perfect for busy nights. Thanks for sharing delicious meal!