| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
Alcohol, Beef, Main course |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 2 |
lb |
Veal, boneless, cubed |
| 1 |
md |
Onion, chopped |
| 1 |
|
Clove garlic, minced |
| 1 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
ts |
Cayenne |
| 1 |
lb |
Mushroom, quartered |
| 1/4 |
c |
Butter |
| 1 |
c |
Beef broth |
| 1 |
|
10 0z can water chestnuts |
| 1/4 |
ts |
Nutmeg |
| 1 |
|
Bay leaf |
| 2 |
c |
Whipping cream |
| 1/4 |
c |
Cognac |
| 1/3 |
c |
Parsley, chopped |
INSTRUCTIONS
In a frying pan, melt butter. Add veal and brown on all sides. Stir in
onion and clove, and fry until onion is browned. Add salt, pepper and
cayenne and transfer to a 2 qt. casserole. In the same pan, saute mushrooms
in 1/4 cup butter. Add to casserole with broth, water chestnuts(drained and
sliced), nutmeg and bay leaf. Cover dish and bake at 375F for 1 1/2 hours.
Stir in cream and cook, uncovered for 15 mins. Add cognac, reheat, and stir
in parsley. Goes well with rice. If you do not like spicy food the amount
of cayenne could be reduced.
Posted to MC-Recipe Digest V1 #463 by sewin <hammer@imag.net> on Feb 01,
1997.
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