Rosemary Lemon Veal With Rice And Mushrooms
|Olive oil||2 Teaspoon|
|Boneless veal shoulder||12 Ounce, cut into 3/4 inch cubes|
|Yellow onion||1 Medium, finely chopped|
|Sweet green pepper||1 Medium, cored, seeded, and diced|
|Garlic||2 Clove (10 gm), crushed|
|Mushrooms||6 Ounce, sliced 1/4 inch thick|
|Dried rosemary||2 Teaspoon, crumbled|
|Grated lemon rind||2 Teaspoon|
|Chicken stock/Low sodium chicken broth||2 2⁄3 Cup (42.67 tbs)|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Long grain white rice||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
1 ln a 10 inch nonstick skillet, heat the oil over moderately high heat.
Add the veal and saute for 5 minutes or until lightly browned.
With a slotted spoon, transfer the veal to abowl.
Lower the heat and add the onion, pepper, and garlic to the skillet.
Cook, stirring frequently, for 5 minutes or until the onion is soft.
Add the mushrooms, cover, and cook for 5 minutes or until the mushrooms are soft.
2 Return the meat to the skillet and add the rosemary, lemon rind, 2/3 cup of the stock, and the salt.
Bring to a boil, lower the heat, cover, and simmer for 20 minutes.
Stir in the rice and remaining 2 cups stock, bring to a boil, lower the heat, and simmer, covered, 25 minutes longer or until the rice is tender.
Stir in the lemon juice