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Veal Saute

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Ingredients
  Veal stew 8 Pound, cut in 1 to 1 1/2 -inch cubes
  Salt 4 Teaspoon
  Pepper 1⁄2 Teaspoon
  Salad oil 1⁄2 Cup (8 tbs)
  Canned sliced mushrooms/1/2 pound fresh mushrooms, sliced 8 Ounce, drained (2 Cans, 4 Ounce Each)
  Garlic 2 Clove (10 gm), minced or mashed
  Coarsely chopped onion 1 1⁄2 Cup (24 tbs)
  Sliced celery 1 Cup (16 tbs), sliced diagonally
  Green peppers 2 Medium, seeded and cut in strips
  Canned tomatoes 58 Ounce (Solid Packed, 2 Large Cans, 1 Pound 13 Ounce Each)
  Dry red table wine 1 Cup (16 tbs)
  Cornstarch/8 tablespoons flour 4 Tablespoon
Directions

Season meat with salt and pepper, and brown in oil; remove.
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Saute
Interest: 
Everyday

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