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Receta Savory Veal Stew
by Global Cookbook

Savory Veal Stew
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  Raciónes: 4

Ingredientes

  • 1 1/4 lb boneless veal shoulder trimmed of all fat,
  •     and cut into 1" cubes
  • 3 Tbsp. unbleached all-purpose flour
  • 1/2 tsp crushed dry thyme
  • 1/8 tsp crushed dry rosemary
  • 1/2 tsp salt (optional)
  •     Freshly-grnd black pepper to taste
  •     Extra virgin olive oil cooking spray as needed
  • 1 Tbsp. extra virgin olive oil
  • 1/3 c. dry red wine or possibly water
  • 1/2 c. minced onion
  • 4 x scallions, white part and 1" green minced
  • 1/3 c. thinly-sliced celery
  • 1/3 c. shredded carrot
  • 1/3 c. minced green bell pepper
  • 1/2 c. no-salt-added canned diced tomatoes
  • 1 can fat-free reduced-sodium chicken broth (14 1/2 ounce)
  • 1/2 Tbsp. Worcestershire sauce
  • 1/8 tsp Tabasco sauce
  • 1 lrg bay leaf broken in half
  • 1 x recipe Warm Grits (see recipe)

Direcciones

  1. Lb. each piece of veal to 1/4-inch thickness. In a shallow dish, combine flour, thyme, rosemary, salt (if using), and pepper. Use to dredge pounded veal pcs.
  2. Lightly coat a heavy 4-qt pot with cooking spray. Add in extra virgin olive oil and place over medium heat. Working in batches, brown the veal pcs, turning once. Remove and set aside.
  3. When all veal is browned, add in the wine to the pot, stirring and scraping the bottom to release any browned bits. Add in remaining ingredients and stir in the browned veal. Simmer, uncovered, for about 45 to 55 min, till veal is fork-tender. If stew seems too dry, add in up to 1/2 c. additional water as needed to reach desired consistency. Remove and throw away bay leaves.
  4. Serve warm. Pass the Tabasco sauce bottle to allow people to add in to taste.
  5. This recipe yields 4 servings.