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Veal Parengo Stew Recipe

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This recipe for Veal Parengo Stew is from Favorite Recipes of Tery Baldwin, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 Tbs butter
3 lbs veal shoulder, cut in 1 1/2" cubes
2 Tbs oil
1 C minced onion
3 Tbs flour
1 C tomato sauce
1 clove garlic, minced
1 C dry white wine
1 can chicken broth
1/4 tsp crumbled thyme
1 small bay leaf
1 lb small mushrooms
1/4 C butter
salt and pepper to taste
16 oz can small white onions
2 Tbs chopped parsley
1 C slice stuffed green olives

Directions:
Directions:
Heat butter and oil in large, heavy saucepan. Brown veal; remove. Add onion and garlic; cook 1 minute. Sprinkle flour. Cook 1 minute more, stirring constantly. Return meat. Add wine, broth, tomato sauce, bay leaf and thyme. Cover, bring to boil, then simmer 2 hours.

Melt 3 Tbs butter in skillet. Saute mushrooms until tender then remove. In same skillet, melt 1 Tbs butter, add canned onions and saute.

Add mushrooms, onions and olives to veal just 5 minutes before serving. Simmer 2-3 minutes.

Transfer meat and vegetables to dish and keep warm.

Bring sauce to boil. Simmer 5 minutes. Skim fat. Season. Strain sauce over meat, Sprinkle with parsley.

CAN BE PREPARED DAY BEFORE

 

 

 

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