Sunday, February 20, 2005


This is a tasty veal stew that would be a perfect cold weather meal. Serve it with Garlic Mashed Potatoes, Polenta, or rice.

2 1/2 Pounds of Veal, Cut Into 1 Inch Cubes
1/2 Cup Flour
2 Tablespoons Butter
2 Tablespoons Olive Oil
1 Medium Onion, Finely Chopped
2 Carrots, Chopped
1/4 Cup Fresh Chopped Parsley
1/2 Cup Chopped Tomatoes
1 Tablespoon Tomato Paste
1/2 Cup Beef Or Veal Stock
1/2 Cup Good Brandy
Salt & Pepper

Sprinkle the veal cubes with flour. Melt the butter with the oil, in a large casserole. Add the veal cubes, and sauté until lightly browned. Add in the vegetables, and continue cooking until they are lightly browned as well. Stir in the brandy, and cook until it has almost completely evaporated. Add the tomatoes, tomato paste, parsley and broth, and mix well. Season with salt and pepper. Cover casserole dish, and simmer over low heat for 45 minute to an hour. Add additional liquid during the cooking period if it seems to be drying out. Serve hot, over rice, polenta, or with garlic mashed potatoes on the side. A must is REAL garlic bread.

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