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Veal Stew With Artichokes

Magical.Palate's picture
Ingredients
  Boneless veal stew meat 2 Pound, cut into 1-inch cubes
  Olive oil/Salad oil 2 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced or pressed
  Canned chicken broth 14 1⁄2 Ounce (Regular Strength, 1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dry basil 1 Teaspoon
  Dry rosemary 1 Teaspoon
  Frozen artichoke hearts 9 Ounce, thawed (1 Package)
  Whipping cream 1⁄2 Cup (8 tbs)
  Hot cooked buttered noodles 3 Cup (48 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
Directions

Trim and discard any excess fat or membrane from meat.
Heat oil in a 5-quart kettle over medium-high heat.
Add veal, a portion at a time, and cook until well browned on all sides; lift out and set aside.
Add onion and garlic to pan and cook, stirring, until onion is soft.
Return meat to pan.
Stir in broth, wine, basil, and rosemary.
Bring to a boil; cover, reduce heat, and simmer until veal is tender when pierced (about 1 hour).
Add artichokes and cook, covered, until artichokes are tender when pierced (5 to 8 minutes).
Stir in cream; cook over high heat until slightly thickened (about 3 minutes).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Interest: 
Everyday

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