| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | lb | Boneless veal shoulder, cut |
| in 1 inch cubes | ||
| 2 | T | Flour |
| 1 1/2 | t | Salt |
| 1 | pn | Pepper |
| 1 | t | Dried thyme |
| 1 | Onion, chopped | |
| 1 | Clove garlic, minced | |
| 1/2 | c | Pimento stuffed olives |
| rinsed | ||
| 1/2 | lb | Fresh mushrooms, quartered |
| 1 | Bay leaf | |
| 1 | about a pound tomatoes | |
| coarsely chopped but | ||
| reserve liquid | ||
| 1/2 | c | Dry white wine |
| Minced fresh parsley |
INSTRUCTIONS
Soak top and bottom of clay cooker in water 15 minutes and drain. Coat veal with mixture of flour, salt, pepper, and thyme. Place veal in cooker. Top with onion, garlic, olives, mushrooms and bay leaf. Pour in tomatoes with liquid and wine. Place covered cooker in cold oven and set temp. to 425 degrees. Bake, stirring once or twice, until veal is tender and brown, about 2 1/2 hours. Remove bay leaf, garnish with parsley and serve. Posted to KitMailbox Digest by Cairn Rodrigues <cairnann@yahoo.com> on Apr 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2854
Calories From Fat: 541
Total Fat: 60.1g
Cholesterol: 1973.2mg
Sodium: 5050mg
Potassium: 6052.7mg
Carbohydrates: 44g
Fiber: 7.5g
Sugar: 15.4g
Protein: 487.4g