Veal Stew with Fresh Peas
- 2 lb Cubed boneless veal
- Shoulder
- Salt and ground white pepper
- To taste
- Paprika -- to taste
- 2 tb Butter
- 1 tb Vegetable oil
- 1 sm Onion -- finely chopped
- 1 md Tomato, peeled, seeded --
- Chopped
- 1 lg Carrot -- in 1/4-inch
- Slices
- 1/8 ts Dried tarragon
- 3/4 c Dry white wine
- 1/2 c Shelled fresh peas
- Chopped parsley -- for
- Garnish
1. Sprinkle veal with salt, white pepper, and paprika. In a large skillet,
heat butter with oil over medium heat and brown veal lightly on all sides.
Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover,
reduce heat, and simmer until veal is very tender (about 1-1/2 hours).
2. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are
just tender. Salt to taste. Sprinkle with parsley and serve.
Serves 6.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
heat butter with oil over medium heat and brown veal lightly on all sides.
Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover,
reduce heat, and simmer until veal is very tender (about 1-1/2 hours).
2. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are
just tender. Salt to taste. Sprinkle with parsley and serve.
Serves 6.
Recipe By : The California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
