Veal stew with fresh peas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cubed boneless veal |
| Shoulder | ||
| Salt and ground white pepper | ||
| To taste | ||
| Paprika -- to taste | ||
| 2 | tablespoons | Butter |
| 1 | tablespoon | Vegetable oil |
| 1 | small | Onion -- finely chopped |
| 1 | medium | Tomato, peeled, seeded -- |
| Chopped | ||
| 1 | large | Carrot -- in 1/4-inch |
| Slices | ||
| ⅛ | teaspoon | Dried tarragon |
| ¾ | cup | Dry white wine |
| ½ | cup | Shelled fresh peas |
| Chopped parsley -- for | ||
| Garnish | ||
Directions
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 1-½ 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