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Soups, Stews, Broths |
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INGREDIENTS:
4 1/2 lbs stewing veal cut into 1" cubes
1/2 cp all-purpose flour
2 cloves garlic crushed
2 lg onions sliced
1/2 cp olive oil
2 cps dry white wine
1 35 oz can Italian plum tomatoes
chopped with their juice
2 green bell peppers chopped
3/4 tsp dried thyme
3/4 tsp dried tarragon
1 bay leaf
freshly ground black pepper to taste
salt to taste
12 ozs mushrooms sliced
1 tbs brown sugar
1/2 cp water if needed
1/2 cp chopped fresh Italian parsley
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DIRECTIONS:
Coat the veal with the flour. In a large skillet, sauté the garlic
and onions in a little of the oil until soft.
Add 3 or 4 more tbs of oil to the skillet and brown the veal. You
will need to cook the veal in several batches; use extra oil if
needed.
When the veal pieces are browned, remove them to a large
casserole, deglaze the pan with the wine.
Chop the tomatoes and bell peppers, and add to the casserole. Add
the tomatoes and bell peppers to the casserole with the tomato
juice.
Add the thyme, tarragon, bay leaf, pepper, and salt. Cover and
bake for 1 hour.
Lower oven temperature to 325 degrees and cook an additional 30
minutes. Stir. Add the mushrooms to the casserole, stir in the
brown sugar, and add the water, if needed, for juiciness.
Continue baking for approximately 30 minutes longer.
Remove the bay leaf. Sprinkle with the parsley. Serve over rice or
noodles.
Servings: 10
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