Herbed Veal With Summer Squash Recipe
Ingredients
1 tablespoon olive or vegetable oil
1/2 pound small white onions, peeled
1 pound boneless lean veal shoulder, cut into 1 inch cubes
1 tablespoon flour
1/4 teaspoon black pepper
1/3 cup dry white wine or low sodium beef broth
1 cup low sodium beef broth
1 tablespoon low sodium tomato paste
1 teaspoon dried rosemary, crumbled
2 cloves garlic, minced
1 medium size zucchini cut into 1/2 x 1/2 x 2 strips
1 medium size yellow squash halved lengthwise, then cut into 1/2 inch slices
2 tablespoons minced parsley
Directions
In a 4 quart Dutch oven, heat the olive oil over moderate heat for 1 minute; add the onions and cook, stirring, until golden brown about 5 minutes.
Using a slotted spoon, transfer the onions to a platter.
Coat the veal with the flour and sprinkle with the pepper.
Brown the meat in the casserole over moderately high heat about 5 minutes.
Add the wine and boil for 1 minute, then add the onions, beef broth, tomato paste, rosemary, and garlic.
Simmer, covered, for 1 1/4 hours or until the meat is tender.
Add the zucchini and yellow squash and simmer, covered, for 8 to 10 minutes or until the vegetables are tender but still crisp.
Using a slotted spoon, transfer the onions to a platter.
Coat the veal with the flour and sprinkle with the pepper.
Brown the meat in the casserole over moderately high heat about 5 minutes.
Add the wine and boil for 1 minute, then add the onions, beef broth, tomato paste, rosemary, and garlic.
Simmer, covered, for 1 1/4 hours or until the meat is tender.
Add the zucchini and yellow squash and simmer, covered, for 8 to 10 minutes or until the vegetables are tender but still crisp.
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