I've been having terrible luck with the FFWD recipes recently. I was all set to make this week's recipe, but came down with a migraine instead. I kept trying to cook, but eventually got Paul to make the recipe while I rested on the couch. Because I don't eat veal, we turned this into a much faster, simpler version. We substituted cubes of turkey tenderloin for the veal, skipped the initial boiling step, and only simmered the turkey for about 15 minutes until it was cooked through. Neither one of us has ever cooked veal so I'm very curious to see how all of your recipes turned out. 1.5 hours seems like such a long time to simmer cubes of meat. Does it fall apart? Anyway, I wouldn't call ours a stew. It was more like cooked turkey and steamed potatoes with a green sauce. The sauce was too salty (in hindsight, Paul shouldn't have salted until after the broth was reduced), but I really liked the flavor of the herbs. I'm not sure if I'd make the whole recipe again, but I could definitely see myself making this green sauce to serve on all sorts of things.
Sorry to hear about your migraine. If beef is not your thing then I would skip this recipe for a redo. Feel better:)
ReplyDeleteI originally thought of making this with chicken but used lamb instead. Hope your migraine's gone away.
ReplyDeleteI don't eat veal, so I made 1/3 of the recipe and sent the rest off to college with the girl. I did taste the sauce and I think that would be great with something else (what, I don't know...) Turkey was a great substitution.
ReplyDeleteThe veal was nice and tender, but not falling apart. I thought it was quite tasty...but Bill was not wowed. Hope you're feeling better!
ReplyDeleteI'm not a big fan of veal for a lot of reasons... I plan on putting the sauce over chicken at another time.
ReplyDeleteThe hubby loves veal, and I must admit I was sort of lukewarm on the idea until I tried it. The stew meat holds together well and was very tender after the 1.5 hours. Most stew meat is tougher shoulder or leg bits and needs to cook for a while. Hubs wants me to make the sauce to try on his garlic roasted lamb.
ReplyDeleteI was trying to decide between turkey and pork, but went with pork. I did cook for the full 1.5 hours and it stayed tender. The sauce was definitely the takeaway on this one. I hope you are back to normal after your migraine. Those are never fun. Enjoy your weekend.
ReplyDeleteHope your rest while your hubby was cooking did the trick!
ReplyDeleteI'm just making mine now, so I'm happy to know that the sauce is worth making. Your dish looks really tasty.
I used lamb, Jora. It was tender after simmering/boiling it for 90 minutes but it didn't fall apart (which, in my opinion would have been fine). Like you, I liked the herb sauce although I think it would be delicious on pasta. The green against the brown meat was a little off-putting for me.
ReplyDeleteI’m not a fan of veal and never cook it, but I decided to give it a try for this recipe. We really enjoyed this stew…however I did change out the spinach for peas. Hope your feeling better.
ReplyDeleteI also get migraines once or twice a month and the can last for 3 days. So sweet of your husband to make the recipe for you. I was on a trip to Greece last week and did not get to cook it but I will give it a try.
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