ReVealing

MELT-IN-your-mouth, fork-tender meat as you've never tasted it... just in time for holiday entertaining.

Easy appetizers and holiday dinners are defined by glorious, velvety, naturally flavorful veal. An extraordinary meal calls for simple, exquisite ingredients with stories as impressive as their presentation.

Fine restaurants and grocers trust Mountain States Rosen American veal to consistently deliver the ultimate eating experience. It's always tender, lean, nutritious, and bursting with flavor.

Mountain States Rosen is proud to deliver it's best-in-class veal for your holiday entertaining and special occasion needs. We are the veal of choice, under a variety of premium brand labels, including Cedar Springs Nature Veal, for these exclusive East coast grocers.

• • A&P
  • Big Y
  • Boyer's
    Family
    Market
  • BJ's
• • Farm Fresh
  • Food City
  • Food
    Emporium
  • Giant
• • Karn's Market
  • McCaffrey's
  • Piggly Wiggly
  • Restaurant
    Depot
• • Roche Brothers
  • Shop 'n Save
  • Stop & Shop
  • Shop Rite
  • Stauffers of
    Kissel Hill

 

Italian Veal & Pepper Stew

Total preparation and cooking time: 1-1/2 hours (Makes 4 servings)

Ingredients

1-1/2 pounds Mountain States Rosen veal for stew, cut into 1-1/2-inch pieces

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons olive oil

1 can (14-1/2 ounces) diced Italian-style tomatoes, un-drained

2/3 cup ready-to-serve chicken broth

2 cloves garlic, minced

2 medium green bell peppers cut into thin strips

Hot cooked rice

Grated Parmesan Cheese

Instructions

Combine flour, salt and pepper. Lightly coat veal with seasoned flour; reserve remaining flour. Heat oil in Dutch oven over medium heat until hot. Brown 1/2 of veal; remove from Dutch oven. Brown remaining veal and remove.

Stir tomatoes, broth, garlic and reserved flour mixture into Dutch oven. Return veal to Dutch oven; bring to a boil. Reduce heat; cover tightly and simmer 45 minutes. Add bell peppers; continue cooking, covered, 30 minutes or until veal and peppers are tender.

Serve stew over rice; sprinkle with cheese, as desired.

Nutrition information per serving: 306 calories; 28 g protein; 26 g carbohydrate; 11 g fat; 902 mg; sodium; 97 mg cholesterol; 1107 mg potassium.

Asian-Inspired Cocktail Meatballs

Ingredients

1 lb. Mountain States Rosen veal

1/4 cup panko crumbs

1 egg, beaten

3 tablespoons lite soy sauce

2 tablespoons dry Sherry wine

2 garlic cloves, minced

1 1/2 teaspoons grated ginger

1 teaspoon chile sauce (such as Sambal)

3 scallions (white part only) sliced thin

1/3 cup water chestnuts, finely chopped

Instructions

Mix all ingredients together except ground veal and Panko crumbs. Add veal to egg mixture and blend well. Add Panko crumbs and fold into meat mixture. Form about 16 one-ounce meatballs. Place on baking sheet. Bake in a 350 degree preheated oven 20-25 minutes.

For an easy dipping sauce, combine 1/2 cup soy sauce, 1/4 cup rice wine vinegar, 2 tablespoons green scallions (sliced), 1/2 teaspoon chile sauce (such as Sambal) and 1 teaspoon sesame oil. Serve room temperature. Garnish with fresh cilantro or thinly sliced scallions.