Yield: 6 servings
Measure | Ingredient |
---|---|
\N \N | Salad oil |
2 tablespoons | All-purpose flour |
½ teaspoon | Black pepper |
1 \N | 16 oz. can tomatoes |
1½ teaspoon | Chicken instant bouillon |
½ teaspoon | Dried thyme leaves |
8 ounces | Mushrooms,each cut in half |
1 pounds | Small white onions,peeled |
½ teaspoon | Salt |
1½ pounds | Lean veal,cut in 1/2\" cubes |
½ cup | Dry white wine |
1½ teaspoon | Sugar |
4 \N | Zucchini,cut in small cubes |
In a 8 quart Dutch oven over medium high heat,in 2 tbsp. hot salad oil, cook onions until browned on all sides;remove to bowl.
On waxed paper,mix flour,salt and black pepper;use to coat veal.In the same Dutch oven over medium high heat,cook veal until well browned,stirring occasionally;return onions to Dutch oven.Stir in tomatoes with their liquid,white wine,chicken bouillon,sugar and thyme;over high heat,cook to a boil.Reduce heat to low;cover and simmer 35 to 40 minutes,stirring occasionally,until veal is tender.
Meanwhile,in a 12" skillet over high heat,in 2 tbsp. hot salad oil,cook zucchini,stirring quickly and frequently,until golden and tender crisp;remove to bowl.In the same skillet,in remaining oil,cook mushrooms until golden;add mushrooms and zucchini to veal mixture in Dutch oven;heat through.Spoon veal mixture onto a platter.
Submitted By MICHELLE BRUCE On 04-27-95