| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Veal-ss, Stew-ss |
8 |
Servings |
INGREDIENTS
| 3 |
lb |
Boneless veal shoulder; cubed , (up to 4) 1 1/2 inch cubes |
| 1/2 |
c |
Vegetable oil |
| 4 |
|
Leeks; washed and sliced |
| 2 |
|
Carrots; sliced |
| 1/2 |
c |
Dry white wine |
| 2 |
c |
Veal stock or chicken broth |
|
|
Bouquet garni: in a cheesecloth tie a bay leaf, whole peppercorns and sprigs of fresh dill |
| 4 |
|
Whole heads of garlic; crushed and peeled |
|
|
Salt and freshly ground black pepper |
|
|
Fresh chopped dill; for garnish |
INSTRUCTIONS
In a heavy casserole (which can go in the oven) brown batches of the veal
in the oil until golden on all sides. As you brown the cubes, remove them
to a platter. When they are all brown, add the leeks and carrots to the
casserole and saute them for about 3 to 4 minutes or until tender. With a
slotted spoon remove the cooked vegetables and discard the fat from the
casserole.
Preheat the oven to 325 degrees. Return the cooked leeks and carrots to the
bottom of the casserole. Return the browned veal meat and place them over
the vegetables. Add the wine and, over moderate heat, reduce the wine to
almost nothing. Add the stock and bouquet garni and bring the liquid to a
simmer. Add the garlic, salt and pepper. Cover the stew with a piece of
foil with the edges turned upwards to catch the steam which will collect
under the lid. Cover the casserole with a lid (or other piece of foil) and
set in oven. Braise for 1 to 1 1/2 hours or until the meat is fork tender.
Strain the solids from the liquid and keep warm. Remove excess fat and
reduce liquid to 1 1/2 cups. Adjust the seasoning. Serve dusted with fresh
dill. Accompany with rice, plain boiled potatoes or the mashed potatoes and
spinach (see recipe below).
Yield: 8 servings
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved
MC Format by Gail Shermeyer <4paws@netrax.net>.
Recipe by: COOKING MONDAY TO FRIDAY SHOW # MF6715 Posted to MC-Recipe
Digest V1 #727 by 4paws@netrax.net (Shermeyer-Gail) on Aug 08, 1997
A Message from our Provider:
“Been taken for granted? Imagine how God feels”