| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Dutch |
Soups and, Stews |
9 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean veal stew meat |
| 2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic, minced |
| 2 |
c |
Sliced carrot, (3/4-inch) |
| 1 1/2 |
c |
Frozen pearl onions |
| 1/4 |
c |
Chopped fresh flat-leaf parsley |
| 1/2 |
ts |
Dried whole basil |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
c |
Dry red wine |
| 1 |
c |
Canned crushed tomatoes |
| 10 1/2 |
oz |
Low-sodium chicken broth, (1 can) |
| 2 |
|
Bay leaves |
| 4 |
c |
Halved fresh mushrooms |
| 2 |
ts |
Cornstarch |
| 1 |
ts |
Water |
|
|
White Polenta |
| 3 |
tb |
Grated Parmesan cheese |
|
|
Flat-leaf parsley, (optional) |
| 1 1/2 |
c |
Cornmeal |
| 3/4 |
ts |
Salt |
| 5 |
c |
Water |
| 1 |
|
Clove garlic, crushed |
INSTRUCTIONS
FOR VEAL STEW
FOR WHITE POLENTA
Trim fat from veal. Cut veal into 1-1/2-inch cubes.
Heat oil in a large Dutch oven over medium-high heat. Add veal and garlic;
cook 5 minutes or until veal loses its pink color. Add carrot and next 9
ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15
minutes.
Add mushrooms, and cook, uncovered, 45 minutes or until veal is tender.
Combine cornstarch and water; add to stew. Cook 2 minutes or until slightly
thickened, stirring constantly. Discard bay leaves.
Ladle White Polenta into individual pasta bowls; top with stew. Sprinkle
with cheese. Yield: 9 servings (serving size: 1 cup stew, 1/2 cup polenta,
and 1 teaspoon cheese).
INSTRUCTIONS FOR WHITE POLENTA: Combine cornmeal and salt in a large
saucepan. Gradually add water and garlic, stirring constantly with a wire
whisk. Bring to a boil; reduce heat to medium-low. Cook, uncovered, 15
minutes or until thickeneed, stirring frequently. Yield: 9 servings
(serving size: 1/2 cup).
Per serving: 299 Calories; 9g Fat (30% calories from fat); 19g Protein; 28g
Carbohydrate; 58mg Cholesterol; 463mg Sodium
Serving Ideas : Garnish with parsley, if desired. Serve warm.
NOTES : Serve crusty Italian bread to sop up the rich veal and wine juices.
We recommend a Barbera d'Alba or Barbera d'Asti wine for making and serving
with this dish. Substitute 2 pounds of lean, boneless bottom round roast
for veal, if desired.
Recipe by: Cooking Light, Sept 1994, page 96
Posted to MC-Recipe Digest V1 #393 by igor@digex.net on Jan 28, 1997.
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