Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Salad oil 1 lb Small white onions,peeled
2 tb All-purpose flour 1/2 ts Salt
1/2 ts Black pepper 1 1/2 lb Lean veal,cut in 1/2" cubes
1 16 oz. can tomatoes 1/2 c Dry white wine
1 1/2 ts Chicken instant bouillon 1 1/2 ts Sugar
1/2 ts Dried thyme leaves 4 Zucchini,cut in small cubes
8 oz Mushrooms,each cut in half

In a 8 quart Dutch oven over medium high heat,in 2 tbsp. hot salad
oil, cook onions until browned on all sides;remove to bowl.
On waxed paper,mix flour,salt and black pepper;use to coat veal.In
the same Dutch oven over medium high heat,cook veal until well
browned,stirring occasionally;return onions to Dutch oven.Stir in
tomatoes with their liquid,white wine,chicken bouillon,sugar and
thyme;over high heat,cook to a boil.Reduce heat to low;cover and
simmer 35 to 40 minutes,stirring occasionally,until veal is tender.
Meanwhile,in a 12" skillet over high heat,in 2 tbsp. hot salad
oil,cook zucchini,stirring quickly and frequently,until golden and
tender crisp;remove to bowl.In the same skillet,in remaining oil,cook
mushrooms until golden;add mushrooms and zucchini to veal mixture in
Dutch oven;heat through.Spoon veal mixture onto a platter.
Submitted By MICHELLE BRUCE On 04-27-95

Browse by categories