"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Veal Stew with Mushrooms and White Wine Recipe

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This recipe for Veal Stew with Mushrooms and White Wine, by , is from Family Favorites from the Albis and Caruso Homes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Albis
Added: Wednesday, October 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Veal Stewing Meat
1 lb. Baby Portabella mushrooms
1 1/2 cups flour
1 cup dry white wine
1 cup beef broth
1 tsp. garlic salt
salt and pepper to taste
2 tbsps. parsley
2 tbsps. virgin olive oil
2 tbsps. butter

Directions:
Directions:
Place flour and garlic salt in a ziploc bag, shake to mix. Add veal to bag and shake to coat veal. In a large skillet, heat the butter and oil on medium heat. Add veal to pan and brown on all sides. When veal is browned remove from pan and deglaze the skillet with the white wine. Return the veal to the skillet and add the beef broth, sliced mushrooms, parsley, salt and pepper. Bring mixture to a boil, reduce heat to medium-low, cover and simmer for one hour.

Number Of Servings:
Number Of Servings:
3
Preparation Time:
Preparation Time:
20 minutes prep, 1 hour cooking
Personal Notes:
Personal Notes:
This veal stew is delicious served over egg noodles or rice.

 

 

 

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