Veal Stew Marsala
|Vegetable oil||1 Tablespoon|
|Dry marsala wine||3⁄4 Cup (12 tbs)|
|Veal cubes||30 Ounce|
|Crushed tomatoes||1⁄2 Cup (8 tbs)|
|Chopped onions||1 Cup (16 tbs)|
|Minced garlic||1 Tablespoon|
|Instant chicken broth and seasoning mix||2 1⁄5 Ounce|
|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)|
|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.
Serve immediately or let cool, then freeze for future use.