Veal Saute Recipe
Ingredients
8-pounds veal stew, cut in 1 to 1 1/2 -inch cubes
4 teaspoons salt
1/2 teaspoon pepper
1/2 cup salad oil
2 cans (4 oz. each) sliced mushrooms, drained, or 1/2 pound fresh mushrooms, sliced
2 cloves garlic, minced or mashed
1 1/2 cups coarsely chopped onion
1 cup diagonally sliced celery
2 medium sized green peppers, seeded and cut in strips
2 large cans (1 lb. 13 oz. each) solid pack tomatoes
1 cup dry red table wine
4 tablespoons cornstarch or 8 tablespoons flour
Directions
Season meat with salt and pepper, and brown in oil; remove.
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.
Saute mushrooms and garlic in drippings for 5 minutes; add onion and celery and saute until onion is clear.
Stir in green pepper, tomatoes, wine, and browned meat.
Cover and simmer until meat is tender, about 1 1/2 hours.
Mix cornstarch with enough cold water to make a paste, and stir in.
Bring to a boil and cook, stirring, about 5 minutes until thickened.
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