9 tbsp unsalter butter
2 lbs of veal, cut into cubes
5 tbsp all purpose flour
2 tsp paprika (sweet)
1 1/2 tsp groung coriander
salt and pepper to taste
3 cups seeded and diced plum tomatoes
2 cups of good chicken broth OR veal broth if you have it
1 1/2 cups of yellow onions and slice thinly
2 large whole shallots peeled
2 cloves of garlic, peeled and finely minced
1/2 cup of chopped Italian parsly (keep 1 tbsp for garnish)
1 tbsp dried tarragon
grated zest of 1 orange
1/2 pound of good white mushroms, cut in half lenghwise
1/2 cup of heavy cream
Preheat oven to 350 degrees F.
Melt 4 tbsp of the butter in a heavy flameproof casserole. Add veal and cook on top of the stove, turning frequently (do not brown) over low heat.
In a small bowl, stir together 2 tbsp of flour, the paprika, coriander, salt and pepper. Sprinkle this mixture over the veal and cook over low heat, stirring for an additional 5 minutes. Do not let the veal brown.
Add 2 cups diced tomatoes, broth, onions, shallots, garlic, 1/4 cup parsley, tarragon and orange zest. Bring to a boil on top of stove, cover and bake in oven for 1 1/4 hours or until veal is tender.
While stew is baking, melt 2 tbsp butter in a skillet. Saute mushrooms until golden, reserve.
Remove stew from oven and pour it through a strainer over a bowl. Reserve stew and cooking liquid separately.
Return pot to medium heat on top of stove and melt 3 tbsp butter and 3 tbsp of flour over low heat, whisking constantly for 3 minutes or until flour cooked.
Whisk reserved cooking liquid slowly into butter and flour mixture, simmer slowly stirring constantly for 5 minutes.
Whisk in cream and adjust seasoning to tasted. Return veal stew to the pot. Gently stir in the remaining tomatoes and the reserved mushrooms, simmer 5 minutes to though. Transfer to a deep serving dish, sprikly with remaining tbsp of parsley and serve at once. A crusty bread will do nicely for sopping the juice.