Veal Rosemary Recipe
Ingredients
| Cooking oil | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Veal shoulder - 1 1/2 pounds boned, cut into 1-inch cubes | ||
| Onion | 1 | |
| All purpose flour | 2 Tablespoon | |
| Rosemary leaves | 1 Teaspoon, crumbled | |
| Tomatoes - 2 cups (one 16-ounce can) | ||
| Dry white wine | 1/2 Cup (16 tbs) | |
| Chicken bouillon - 1 cup | ||
| Salt | 1 To taste | |
| Pepper | 1 To taste | |
| Mushrooms | 1/4 pound, sliced | |
Directions
GETTING READY
1) Preheat the oven to 350°F.
MAKING
2) In a heavy skillet, saute the veal and onion in the oil and butter, until browned.
3) Stir in the flour and rosemary, blend well.
4) Stir in the tomatoes, wine, and chicken bouillon, stir continuously and bring to boil.
5) Season with salt and pepper to taste and stir in the mushrooms.
6) In a 2-quart casserole, turn the mixture and bake, covered in the preheated oven for 1 hour, or until veal is tender.
SERVING
7) Serve the Veal Rosemary, immediately on individual serving plates alongwith rice or mashed potatoes.
1) Preheat the oven to 350°F.
MAKING
2) In a heavy skillet, saute the veal and onion in the oil and butter, until browned.
3) Stir in the flour and rosemary, blend well.
4) Stir in the tomatoes, wine, and chicken bouillon, stir continuously and bring to boil.
5) Season with salt and pepper to taste and stir in the mushrooms.
6) In a 2-quart casserole, turn the mixture and bake, covered in the preheated oven for 1 hour, or until veal is tender.
SERVING
7) Serve the Veal Rosemary, immediately on individual serving plates alongwith rice or mashed potatoes.
Chef
