Veal Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: Slice bacon,
2 tbsp: Chopped parsley,
2 tbsp: Flour,
1 tbsp: Tomato paste,
1 tsp: Salt,
2 tsp: Red wine vinegar,
1/8 tsp: Pepper,
1 tsp: Rosemary,
1 1/4 lbs: Cubed veal shoulder,
1/2 tsp: Marjoram,
2 each: Cloves garlic, minced
1/4 tsp: Thyme,
2 cup: Water,
1/2 lbs: Small white onions, peeled
1/2 cup: Dry red wine,
1/2 lbs: Small mushrooms,
Directions:
This is a really rich, flavorful stew and goes GREAT with the stuffed
onions (given below) and some french bread In a large non-stick
saucepot, cook bacon until crisp. Remove from pan, crumble and set
aside.
Sift together flour, salt & pepper. Lightly coat veal cubes with
this. Add veal to saucepot and brown lightly on all sides. Add garlic
and stir for 30 seconds.
Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover & simmer for 45 minutes.
Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover &
simmer another 15 minutes.
Source from luhu.jp
onions (given below) and some french bread In a large non-stick
saucepot, cook bacon until crisp. Remove from pan, crumble and set
aside.
Sift together flour, salt & pepper. Lightly coat veal cubes with
this. Add veal to saucepot and brown lightly on all sides. Add garlic
and stir for 30 seconds.
Add 1 1/2 cps water, wine, parsley, tomato paste, vinegar and herbs.
Stir in onions. Bring to a boil then cover & simmer for 45 minutes.
Add remaining 1/2 cp water, mushrooms and reserved bacon. Cover &
simmer another 15 minutes.
Source from luhu.jp