Herbed Veal Stew
Ingredients
| 1 tbs olive oil | ||
| 3 tbs butter | ||
| 2 cup fresh mushrooms, sliced | ||
| 2 cups, 1/2 inch strips Italian sweet frying peppers | ||
| 2 lbs boneless stewing veal, cut into 1 inch cubes | ||
| 1 tbs olive oil | ||
| 1 medium onion, chopped | ||
| kosher salt and black pepper to taste | ||
| 2 cloves garlic, minced | ||
| 1 tsp dried tarragon | ||
| 1 medium ripe tomato, chopped | ||
| 1/2 cup dry white vermouth | ||
| 1 tbs flour | ||
| 2 tbs parsley, finely chopped |
- In a large saucepan or dutch oven heat 1 tbs olive oil and 1 tbs of butter over moderate heat.
- Add mushrooms and peppers and saute’, stirring for a few minutes.
- Remove mushrooms and peppers from the pan and set aside.
- Dry the veal cubes with paper towels.
- In the same pot heat 1 tbs olive oil and 1 more tbs of butter over high heat. Add onion and saute’, stirring for about 30 seconds.
- Add the veal cubes and brown on all sides.
- Season with salt and pepper, then add the tarragon, tomato and vermouth.
- Mix well and bring to boil.
- Cover pot and and reduce heat to a simmer.
- Simmer for 1 and 1/2 to 2 hours or until the veal is tender.
- Add the reserved mushrooms and peppers and cook, covered for 10 minutes more.
- Remove the meat and vegetables from the pot with a slotted spoon and set aside.
- Keep the sauce simmering over low heat.
- In a small pot melt 1 more tbs of butter over moderate heat for about 2 minutes. Add parsley and mix well.
- Mix the flour with 2 tbs of water, then add to the simmering sauce and whisk until well blended and smooth.
- Return the meat and vegetables to the sauce and cook, stirring over moderate heat until just heated through.
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