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Veal Stew

Diet.Guru's picture
Ingredients
  All purpose flour 2 Tablespoon
  Boneless veal shoulder 1 1⁄4 Pound, cut into 1-inch cubes
  Margarine 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Diced shallots/Onion 1⁄4 Cup (4 tbs)
  Dry white wine 2 2⁄3 Tablespoon (2 Tablespoons Plus 2 Teaspoons)
  Quartered mushrooms 1 Cup (16 tbs)
  Sliced carrot 1⁄2 Cup (8 tbs)
  Sliced celery 1⁄2 Cup (8 tbs)
  Chopped fresh parsley 1 1⁄2 Teaspoon
  Water 1 Cup (16 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 Packet)
  Bay leaf 1
  Salt 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge veal cubes in seasoned flour, coating all sides.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Veal
Interest: 
Healthy

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