Yield: 6 servings
|2 tablespoons||All-purpose flour|
|½ teaspoon||Black pepper|
|1||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|
|1½ pounds||Lean veal,cut in 1/2" cubes|
|½ cup||Dry white wine|
|4||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