Ingredients: |
Ingredients: 7 tbsp olive oil
3 medium onions, sliced
3 garlic cloves, minced
4 tbsp all-purpose flour
¾ cup white wine
1 bay leaf
¾ tsp rosemary, crushed
¼ tsp thyme
1/8 tsp pepper
1 lbs fresh mushrooms, sliced
¼ cup parsley, chopped
½ cup pitted olives
3 lbs veal (can use stew meat, chops, osso bocco) cut into cubes)
2 packages (9 oz. each) frozen artichoke hearts, partially thawed
2 cans (13 ¾ or 14 ½ oz.) beef broth
Grated lemon peel (zest) and juice from 1 lemon
¼ cup pimento strips, drained
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Directions: |
Directions:In large skillet, heat 2 tbsp of oil. Add onions and garlic and sauté until translucent. Transfer to a large pot.
To same skillet, add 3 more tbsp of oil. Brown meat a few pieces at a time. As veal browns, transfer to large pot with onions and garlic.
Reduce heat of skillet and add 2 tbsp of oil. Add flour, stirring constantly to form a smooth paste. Pour in beef broth, wine, and lemon juice, scraping up brown bits from the bottom of the skillet. Add bay leaf and next 3 ingredients (spices). Bring to a boil and cook for 5 minutes. Pour sauce over veal and onions. Cover large pot and cook over medium heat for 1 hour, stirring occasionally.
Uncover and cook another hour, stirring frequently until thickened.
To the same large skillet, add sliced mushrooms, cover and cook over high heat 3 minutes. Uncover and cook at medium heat until all liquid has evaporated.
Fifteen minutes before serving, add the partially thawed artichoke hearts to the large pot.
Add the mushrooms, grated lemon peel, parsley, olives and pimento to the large pot 5 minutes before serving.
Remove bay leaf and serve with rice or noodles. |
This recipe for Veal Stew is from