Braised Steak and Vegetables

This stove-top braised veal steak with vegetables recipe sees tender veal slices pan-braised with diced potatoes, carrots, parsnip, onion, mushrooms and crisp snow peas served with a green salad, crusty rolls and a side-serving of French fries or crinkle cut potato chips as an accompaniment and condiments of your choosing. Healthy eating has never before been so much fun.


1 Pound of Thinly Sliced Veal Steak, 4 Large Potatoes (use the red ones for this dish whenever possible), 2 Medium Sizes Carrots, 1 Medium Sized Parsnip, 1 Large Brown Onion, ¼ Pound each of Mushrooms and Snow Peas, 1 Cup of Water, 1 Teaspoon of Olive Oil (it is okay to substitute vegetable oil if you don’t have any olive oil readily to hand), ¼ Teaspoon each of Vegetable Extract (I like to use Vegemite®) and salt, 1/8 Teaspoon of Ground Black Pepper


  1. Peel Onion and then slice into very thin rings
  2. Peel the potatoes and dice them into chunks of varying sizes but not too big as this helps to add variety and spontaneity to the dish
  3. Peel and dice the carrots cutting the small end as thin rings and changing to cubing for the big end
  4. Peel and dice the parsnip as per the carrots
  5. String and trim the snow peas if necessary
  6. Wash and dice the mushrooms. Cut some lengthways and cube the rest


  1. In a vegetable-sprayed cast iron skillet brown the veal. Don’t forget to turn it at least once so both sides are browned. Once the veal is browned remove it from the skillet and place into another bowl. Sprinkle a little salt and pepper over it and then cover the bowl and temporarily set to one side.
  2. Add the olive oil to the skillet and heat then add the onion and cook until it is tender-crisp (usually takes about three minutes).
  3. Return the veal to the skillet and add one cup of water. Cover and let simmer over a low heat for ten minutes.
  4. Add the potatoes, carrots, parsnip and vegetable extract and continue cooking for another 15 minutes. Give the dish a quick stir every five minutes.
  5. Once the potatoes are tender add the mushrooms and snow peas stirring as you do so. Cover and continue cooking for a further four minutes.
  6. Give the dish a stir and turn down the heat and slowly simmer for another ten minutes.


This recipe serves 4 and is best served hot with crisp green salad, crusty rolls and French fries or crinkle cut potato chips if so desired.


If you prepare more than what will be consumed tonight you may consider freezing the remainder for a lazy meal in the future or have it on toast for breakfast the next morning.

You may also consider simply putting the leftovers into the refrigerator and then reheat with the addition of two to three tablespoons of tomato puree, a little water and ¼ teaspoon of basil. This new meal can be served as you like. Chips, pasta or rice all work very well.