Veal and Mushroom Stifado
|Veal stew||1 1⁄2 Pound, cut in 1.25 inch pieces|
|Salt||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), minced|
|Pickling spices||1 Teaspoon (Mixed, Tied In Cheesecloth)|
|Onions||1 Pound, peeled and parboiled 2 minutes (Small Boiling Onions)|
|Dry red wine||1⁄3 Cup (5.33 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||3 Tablespoon|
|Tomato paste||3 Tablespoon|
|Brown sugar||1 Teaspoon|
|Small mushrooms||1⁄2 Pound|
|Chopped parsley||1 Teaspoon|
Using a dutch oven or flameproof casserole, brown meat in butter on all sides.
Season with salt and garlic.
Add pickling spice, onions, wine, water, vinegar, tomato paste, and sugar.
Cover and simmer 1 hour, or until meat is almost tender.
Add mushrooms and cook just until mushrooms are heated through.
Ladle into small ramekins and garnish with parsley.
Contains about 250 calories per serving.