As I promised on Monday, here is the recipe for my second creation: Spicy Mustard Teryaki Veal.
- We were out of vegetables and I was out of money. So, I dug up a bag of frozen mixed veggies from the bottom of the freezer. God only knows how long they’d been in there. I do not recommend doing this. Use fresh carrots, green beans, or whatever you like best… but don’t go the frozen route. Unless you like frozen veggies. I just really don’t.
- I used “Spicy Brown Mustard,” but the final dish isn’t spicy. If you want to give it a little kick, sprinkle in your favorite pepper. I suggest shaking some red pepper flakes or cayenne pepper into the marinade.
- Remember the curry that I made with “nondescript lamb pieces?” Well this is how I used the “nondescript veal pieces.”
Spicy Mustard Teriyaki Veal
1. In a large ziplock bag, season your meat with salt and pepper and cover with 1/4 cup of teriyaki sauce and 2 tbsp spicy brown mustard. Let marinade 2 hours or overnight.
2. Drizzle olive oil in the bottom of your pan– just enough to coat the bottom. Add 1/2 tbsp of minced garlic and 1/2 of an onion, diced. Or if you are out of both onions and money (or any desire to go to the store), use a heaping tbsp of minced onion.
3. Add the veal and marinade to the pan and brown the meat.
4. Add 1/4 cup of beef broth and desired fresh vegetables. Drizzle a little more olive oil over the veggies to add flavor. Bring to a boil, then reduce heat, and cover.
5. Simmer until the veal is cooked through
Serve over basmati rice