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Vegetables, Meats Stew-ss, Veal-ss 8 Servings

INGREDIENTS

4 lb Veal shoulder cut into 1
inch cubes patted dry
1/4 c Vegetable oil
3 T Butter
2 Carrots, finely cubed
1 Onion, thinly sliced
1 Stalk celery finely minced
2 Cloves minced garlic
1/2 c Dry white wine
Beef broth or veal stock
bouquet garni-
Parsley
Bay leaf
Peppercorns
1 T Beurre manie, or so

INSTRUCTIONS

Preheat the oven to 325 degrees.  In an oven proof casserole, heat,
until very hot, half of the oil. In  small batches brown the veal cubes
on all sides. When one batch is  done, add more oil if you need to and
continue to brown until all the  veal is done. Discard the fat in the
casserole and replace it with  the butter. Add the carrot, onion and
celery, cover and simmer 5  minutes or until onions are translucent.
Add the white wine and boil  down for a minute or until alcohol has
evaporated. Return the veal  cubes to the casserole with garlic and add
just enough broth to  barely cover the veal. Bring the liquid to a
boil, add the bouquet  garni, put a buttered piece of parchment or
brown paper on top of the  meat, then a lid on the casserole and set in
the oven. Cook for 1 1/4  to 1 1/2 hours or until the meat is tender.
Remove casserole from the oven and strain the contents through a  sieve
and the liquid into another saucepan; discard bouquet garni.  Divide
solids into 2 batches. Degrease the liquid and boil it down  until
reduced to 3 cups. Remove 1 1/2 cups of the liquid and add it  to half
of the meat. Return the other half of the veal to the  remaining
liquid. Season with salt and pepper. Thicken with beurre  manie if you
wish. Serve with rice, polenta or potatoes; garnish with  parsley
Yield: 8 servings  Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved  Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6609 Posted to MC-Recipe
Digest V1 #675 by 4paws@netrax.net (Shermeyer-Gail) on Jul 16, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 555
Calories From Fat: 187
Total Fat: 21g
Cholesterol: 340.3mg
Sodium: 231.7mg
Potassium: 899.3mg
Carbohydrates: 4.6g
Fiber: 1g
Sugar: 2g
Protein: 79.8g


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