Veal Stew Marsala
|Vegetable oil||1 Tablespoon|
|Veal cubes||30 Ounce (1 Pound 14 Ounces)|
|Chopped onions||1 Cup (16 tbs)|
|Minced fresh garlic||1 Tablespoon|
|All purpose flour||2 Tablespoon|
|Sliced mushrooms||2 Cup (32 tbs)|
|Thinly sliced carrots||1 1⁄2 Cup (24 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Dry marsala wine||3⁄4 Cup (12 tbs)|
|Crushed tomatoes||1⁄2 Cup (8 tbs), chopped (Fresh Or Canned)|
|Instant chicken broth and seasoning mix||3 Ounce (Two 1.5 Ounce Each Packages)|
|Frozen peas||1⁄2 Cup (8 tbs)|
In 3-quart saucepan heat oil; add veal and brown on all sides.
Add onions and garlic and saute briefly, about 3 minutes (do not brown).
Add flour and stir until thoroughly combined; add remaining ingredients except peas and bring to a boil, stirring occasionally.
Reduce heat, cover, and let simmer until meat is tender, about 40 minutes.
Add peas, cover, and cook for 10 minutes longer.