Braised Veal Steak with Vegetables

Braised Veal Steak with Vegetables


2 teaspoons vegetable oil (30ml)
1 pound veal blade steak (500g)
salt and pepper to taste
1 small onion, thinly sliced
1/4 cup water (60ml)
2 medium unpeeled red potatoes halved
1/4 pound snow peas, string removes (125g)

Heat 1 teaspoon of the oil in 12" non stick skillet. Add veal blade steak
and brown turning once. Remove veal from skillet. Sprinkle with salt and
pepper; reserve. Cook onion in skillet in remaining oil over medium heat
until crisp-tender, about 3 minutes. Return veal to skillet. Add water.
Cover and simmer over low heat 25 minutes. Arrange potatoes in skillet.
Cover and continue cooking until veal and potatoes are tender, 25 to 40
minutes more. Add snow peas to skillet. Continue cooking, covered, until
peas are crisp-tender, about 5 minutes. Arrange veal, potatoes and snow
peas on platter. If desired, cook pan liquid over high heat until slightly
thickened; spoon over veal steak.

Serves 2