| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Main course, Meats |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Veal; (1 kg) |
| 4 |
lg |
Tomatoes; (up to 5) |
| 2 |
|
Onions; chopped |
| 2 |
|
Cloves garlic; minced |
| 2 |
tb |
Butter |
| 1 |
c |
White wine |
| 2 |
c |
Chicken or beef or veal stock |
| 1/4 |
c |
Cognac |
| 1 |
|
Bayleaf |
|
|
Salt and pepper; to taste |
| 1/4 |
ts |
Thyme |
| 8 |
sm |
Pearl onions; peeled |
| 10 |
|
Green onions stuffed with red pepper |
| 1/4 |
lb |
Mushrooms |
| 2 |
tb |
Flour |
| 1 |
tb |
Olive oil |
|
|
Chopped parsley |
INSTRUCTIONS
1. Dice veal into 2" cubes, season with salt and pepper and let stand 1
hour.
2. Heat the butter and olive oil in a skillet and brown veal a little at a
time Tranfering them to a Dutch oven as they brown.
3. Cook onions and garlic in the same skillet until onions are soft,add
mushrooms and cook until almost all the liquid has evaporated.
4. Stir in flour and cook 2 minutes.Pour in wine and cognac, stirring to
boil.
5. Pour sauce over veal in dutch oven. Add tomatoes, peeled, seeded and
chopped, broth, bayleaf and thyme. Bring to a boil stirring constantly.
Season with salt and pepper
6. turn down heat and simmer covered for 1 hour, adding more stock if
needed.
7.Add pearl onions and continue simmering another 45 minutes, watching not
to burn.
8. Pour some boiling water over olives to remove some of the salt , drain
and add to stew.
9. Give it a boil and serve sprinkled with parsley
Serving Ideas : serve with lemon pilaff
Recipe by: Miriam Podcameni Posvolsky
Posted to MC-Recipe Digest V1 #958 by Leon & Miriam Posvolsky
<miriamp@pobox.com> on Dec 16, 1997
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