BRAISED VEAL STEAK
2 teaspoons olive oil, divided
1 veal shoulder arm or blade steak, 3/4 to 1-inch thick (about 1 pound)
1/4 teaspoon salt, (optional)
1/8 teaspoon coarsely ground pepper
1 small onion, thinly sliced
1/4 to 1/2 cup fat-free beef or vegetable stock
2 medium red potatoes, scrubbed, halved
4 ounces snow pea pods, strings removed
In skillet over medium heat, preheat 1 teaspoon oil 2 minutes; brown veal steak on both sides, turning once, about 10 minutes total. Remove veal from skillet. Sprinkle with salt and pepper; reserve. Heat remaining 1 teaspoon oil in same skillet over medium heat. Add onion; cook 3 minutes, or until crisp tender, stirring occasionally.
Return veal to skillet; add 1/4 cup beef stock. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 20 to 25 minutes. Arrange potatoes around veal; add more stock, if necessary. Increase heat to medium and cover with temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 25 to 30 minutes, until potatoes are tender. Add pea pods; continue cooking, covered with control closed, 5 minutes until pea pods are crisp tender.
Remove veal, potatoes and pea pods to heated platter. Reduce cooking liquid over medium heat, uncovered, until slightly thickened. Spoon sauce over veal; serve immediately.