Veal Peasant Style Recipe
Ingredients
| Butter | 2 Tablespoon | |
| Olive oil | 1 Tablespoon | |
| Onion | 1 Cup (16 tbs), finley chopped | |
| Celery | 1/3 Cup (16 tbs), finley chopped | |
| Veal | 2 Pound, cubed | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 4 tomatoes, peeled and coarsely chopped | ||
| Several basil leaves or 1/4 teaspoon dried basil leaves | ||
| Beef broth | 3/4 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Green | 1 pound, frozen | |
| Carrots | 3 , diced | |
| Salt | 1/2 Teaspoon | |
| Hot water | 3/4 Cup (16 tbs) | |
| Parsley | 1 Tablespoon, minced | |
Directions
1. Heat 2 tablespoons butter and the olive oil in a Dutch oven or large saucepot. Add onion and celery; saute 3 or 4 minutes.
2. Add meat and brown on all sides. Season with 1 teaspoon salt and the pepper. Stir in tomatoes and basil. Cover Dutch oven.
3. Cook at 275°F 1 1/4 hours, or until meat is almost tender. Add broth, a little at a time, during cooking.
4. Heat 2 tablespoons butter in a saucepan. Stir in peas, carrots, 1/2 teaspoon salt, and water. Cook, covered, until vegetables are tender
5. Skim off fat from the meat. Stir in the cooked vegetables and parsley. Continue cooking in oven until meat is tender.
6. Serve meat surrounded with the vegetables and small sauteed potatoes on a heated platter. Pour sauce over all.
2. Add meat and brown on all sides. Season with 1 teaspoon salt and the pepper. Stir in tomatoes and basil. Cover Dutch oven.
3. Cook at 275°F 1 1/4 hours, or until meat is almost tender. Add broth, a little at a time, during cooking.
4. Heat 2 tablespoons butter in a saucepan. Stir in peas, carrots, 1/2 teaspoon salt, and water. Cook, covered, until vegetables are tender
5. Skim off fat from the meat. Stir in the cooked vegetables and parsley. Continue cooking in oven until meat is tender.
6. Serve meat surrounded with the vegetables and small sauteed potatoes on a heated platter. Pour sauce over all.
Chef
