Veal Peasant Style Recipe
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Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 cup finely chopped onion
1/3 cup finely chopped celery
1 1/2 to 2 pounds veal, cubed
1 teaspoon salt
1/4 teaspoon pepper
4 tomatoes, peeled and coarsely chopped
Several basil leaves or 1/4 teaspoon dried basil leaves
3/4 cup beef broth
2 tablespoons butter
1 pound fresh green peas, shelled, or 1 package (10 ounces) frozen green peas
3 carrots, diced
1/2 teaspoon salt
3/4 cup hot water
1 tablespoon minced parsley
Directions
Heat 2 tablespoons butter and the olive oil in a dutch oven or large saucepot.
Add onion and celery; saute 3 or 4 minutes.
Add meat and brown on all sides.
Season with 1 teaspoon salt and the pepper.
Stir in tomatoes and basil.
Cover Dutch oven.
Cook at 275°F about 11/4 hours, or until meat is almost tender.
Add broth, a little at a time, during cooking.
Heat 2 tablespoons butter in a saucepan.
Stir in peas, carrots, 1/2 teaspoon salt, and water.
Cook, covered, until vegetables are tender (about 15 minutes).
Skim off fat from meat.
Stir in the cooked vegetables and pafsley.
Continue cooking in oven until meat is tender.
Serve meat surrounded with the vegetables and small sautled potatoes on a heated platter.
Pour sauce over all.
Add onion and celery; saute 3 or 4 minutes.
Add meat and brown on all sides.
Season with 1 teaspoon salt and the pepper.
Stir in tomatoes and basil.
Cover Dutch oven.
Cook at 275°F about 11/4 hours, or until meat is almost tender.
Add broth, a little at a time, during cooking.
Heat 2 tablespoons butter in a saucepan.
Stir in peas, carrots, 1/2 teaspoon salt, and water.
Cook, covered, until vegetables are tender (about 15 minutes).
Skim off fat from meat.
Stir in the cooked vegetables and pafsley.
Continue cooking in oven until meat is tender.
Serve meat surrounded with the vegetables and small sautled potatoes on a heated platter.
Pour sauce over all.
