You are here

Veal Rosemary

chef.tim.lee's picture
Ingredients
  Cooking oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Boned veal shoulder 1 1⁄2 Pound, cut into 1-inch cubes
  Onion 1 , chopped
  All purpose flour 2 Tablespoon
  Rosemary leaves 1 Teaspoon, crumbled
  Canned tomatoes 16 Ounce (1 Can Or 2 Cups)
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken bouillon 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Sliced mushrooms 1⁄4 Pound
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a heavy skillet, saute the veal and onion in the oil and butter, until browned.
3) Stir in the flour and rosemary, blend well.
4) Stir in the tomatoes, wine, and chicken bouillon, stir continuously and bring to boil.
5) Season with salt and pepper to taste and stir in the mushrooms.
6) In a 2-quart casserole, turn the mixture and bake, covered in the preheated oven for 1 hour, or until veal is tender.

SERVING
7) Serve the Veal Rosemary, immediately on individual serving plates alongwith rice or mashed potatoes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Veal
Interest: 
Gourmet
Cook Time: 
90 Minutes
Servings: 
4

Rate It

Your rating: None
3.980555
Average: 4 (18 votes)