Recipes

Veal Stew with Onions

Makes:
8 servings
Time to Prepare:
0:20
Time to Cook:
1:40

Ingredients

  • 3 tbls 
    Corn Oil
  • 2 lb 
    Veal, cubed, raw
  • 3 tbls 
    Wheat Flour
  • 1 pinch 
    Table Salt
  • 1 pinch 
    Black Pepper
  • 1 med 
    Carrots
  • 1 stalk 
    Celery
  • 1 med 
    Onions
  • 1 cup 
    Canned Chicken Broth
  • 1 lb 
    Potato
  • 3/4 lb 
    Red Tomatoes
  • 2 clove 
    Garlic
  • 1 leaf 
    Bay Leaf
  • 1 tsp 
    Thyme
  • 1/2 lb 
    Onions
  • 1/4 lb 
    Mushrooms
  • 2 tbls 
    Parsley
  • 1 1/2 tsp 
    Lemon Peel

Directions

1. In a heavy-bottomed pan over medium heat, heat about 1 tablespoon of the oil.

2. Pat veal chunks dry with paper towels. Season flour with salt and pepper; toss veal with flour to coat. Brown veal in oil in three batches, adding more oil as necessary. Remove from pan.

3. Add carrots, celery, and onion. Cook over medium-high heat, stirring constantly, until vegetables are lightly browned.

4. Return meat to pan with stock, potatoes, tomatoes, garlic, bay leaf, and thyme.

5. Cover and simmer until veal is tender, 1 to 1-1/2 hours. During the last 30 minutes of cooking, add onions. During the last 10 minutes of cooking, add mushrooms.

6. Just before serving, combine parsley and lemon rind; sprinkle on top and serve.

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