VEAL STEW 2 1/2 pounds veal shoulder, cut in 1 1/2-inch cubes
1/2 cup all-purpose flour 2 tablespoons butter 2 tablespoons olive oil 1 medium onion, chopped finely 1 carrot, chopped finely 2 stalks celery, with strings removed, chopped finely 1/2 cup dry white wine 1 16-ounce can crushed Italian-style tomatoes Salt and freshly ground black pepper, to taste 1 10-ounce package frozen peas, thawed Put veal in plastic bag; add flour, shaking to coat veal. Melt butter and oil in skillet; when hot, add veal and brown lightly on all sides. Add onion, carrot and celery; sauté gently. Stir in wine; when wine is reduced by half, add tomatoes. Season with salt and pepper. Spoon into heavy saucepan; cover and simmer about 40-45 minutes or until meat is tender and sauce is thickened slightly. If sauce is too thin, increase heat and cook, uncovered, about 10 minutes. Add peas; cook 5 minutes longer. Serve immediately. Makes 6-8 servings. Good friends are hard to find, harder to leave, and impossible to forget. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
