Veal Stew Recipe
Ingredients
| All purpose flour | 2 Tablespoon | |
| 1 1/4 pounds boneless veal shoulder, cut into 1-inch cubes | ||
| 1 tablespoon plus 1 teaspoon margarine | ||
| 1/4 cup diced shallots or onion | ||
| 2 tablespoons plus 2 teaspoons dry white wine | ||
| Mushrooms | 1 Cup (16 tbs), quartered | |
| 1/2 cup each sliced celery and carrot | ||
| Parsley | 1 1/2 Teaspoon, chopped | |
| Water | 1 Cup (16 tbs) | |
| 1 packet instant chicken broth and seasoning mix | ||
| Bay Leaf | 1 | |
| 1/4 teaspoon each salt and pepper | ||
| 1/4 teaspoon each salt and pepper | ||
Directions
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge veal cubes in seasoned flour, coating all sides.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.
In 2-quart saucepan heat margarine until bubbly and hot; add veal cubes and saute until lightly browned on all sides.
Add shallots (or onion) and any remaining flour mixture; saute until shallots for onion) are translucent.
Gradually stir in wine; stirring constantly, bring to a boil.
Add mushrooms, celery, carrot, and parsley and cook for 3 minutes.
Stir in water, broth mix, and bay leaf and return mixture to a boil.
Reduce heat, cover, and cook until veal is tender, 45 to 50 minutes; remove bay leaf before serving.
Chef
