| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | Beef and po, Chicken and, Italian, One dish me | 1 | Servings |
INGREDIENTS
| 1 3/4 | lb | Veal Shoulder Without Bone; Cut In Cubes |
| 1 1/2 | lb | Veal Ribs Cut In Pieces |
| 1/2 | lb | Fresh white mushrooms |
| 2 | Cloves Garlic | |
| 3 | Onions | |
| 4 | Tomatoes | |
| 1/2 | oz | Butter |
| Olive Oil | ||
| 1 | Bouquet Garni; Parsley,Thyme,bay | |
| 2 | c | Dry White Wine |
| 20 | Green Olives | |
| Salt; Pepper | ||
| Tomato Pasta |
INSTRUCTIONS
Pre-preparation: Peel and chop the onions. Peel the tomatoes and crush them. Clean the mushrooms. Peel and chop the garlic. 1.Put the butter in a pan and brown the meat for a few minutes, set aside. 2.In olive oil (a dash) saute the chopped onions, tomatoes,and garlic for 4 minutes. 3. Add mushrooms, white wine, bouquet garni, 1 table spoon tomato paste, salt and pepper. Simmer on low heat for 10 minutes 4.Add the meat, cover. 5. Simmer on low heat for 40 minutes. 6.Add the olives (without stones) and simmer 10 minutes more. Note: Put the olives in water a long time before to evacuate the salt. NOTES : Note from Dianne: I use boneless skinless chicken breasts and cut them into cubes. This is my favorite of all recipes! Dianne Larson Ward, Aberdeen, Washington dianne@olynet.com Recipe by: Michèle , Brussels, Belgium Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward <dianne@olynet.com> on Sep 24, 1997
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