| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | California | Main, Course | 6 | Servings |
INGREDIENTS
| 2 | lb | Cubed boneless veal |
| Shoulder | ||
| Salt and ground white pepper | ||
| To taste | ||
| Paprika — to taste | ||
| 2 | tb | Butter |
| 1 | tb | Vegetable oil |
| 1 | sm | Onion — finely chopped |
| 1 | md | Tomato, peeled, seeded — |
| Chopped | ||
| 1 | lg | Carrot — in 1/4-inch |
| Slices | ||
| 1/8 | ts | Dried tarragon |
| 3/4 | c | Dry white wine |
| 1/2 | c | Shelled fresh peas |
| Chopped parsley — for | ||
| Garnish |
INSTRUCTIONS
1. Sprinkle veal with salt, white pepper, and paprika. In a large skillet, heat butter with oil over medium heat and brown veal lightly on all sides. Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover, reduce heat, and simmer until veal is very tender (about 1-1/2 hours). 2. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are just tender. Salt to taste. Sprinkle with parsley and serve. Serves 6. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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