RECIPES Veal Stew Email this recipe (Veal sauté with herbs) Servings: 4 • 2 pounds of veal, cut into 1 ½ inch cubes • Salt and freshly ground pepper to taste • 2 tablespoon butter • 2 tablespoons vegetable or peanut oil • 1 ½ cups thinly sliced mushrooms • 1 cup finely chopped onion • ¾ cup finely chopped celery • 1 teaspoon finely minced garlic • ½ cup dry white wine • ¼ cup flour • 1 ½ cups Veal broth or chicken broth • 1 cup crushed imported tomatoes • 1 sprig fresh rosemary or ½ teaspoon dried • 2 sprigs parsley • 1 bay leaf • 12 small whit onions or 2 medium onions cut into quarters • 2 tablespoons finely chopped parsley Directions Sprinkle the meat with salt and pepper. Heat the butter and oil in a skillet and cook the meat, a few pieces at a time, until browned on all sides. As meat is browned , set it aside. Add the mushrooms, onion, celery, and garlic to the skillet and cook, until onion is wilted. Add the wine, stirring, and cook to evaporate. Return the meat to the skillet and sprinkle evenly with flour. Gradually add the broth, stirring to blend. Add the tomatoes, rosemary, parsley sprigs, and bay leaf and cover. Cook over low heat about one hour. Add the onions, cover and continue cooking about forty-five minutes longer or until meat and onions are tender. Sprinkle with chopped parsley. Serve with Pureed Potatoes. Lamb Recipes Legs | Racks | Loins | Shoulder Roasts | Variety | Marinades Veal Recipes Variety