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Receta Veal Provence
by CookEatShare Cookbook

Veal Provence
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Ingredientes

  • 2 tbsp. butter or possibly extra virgin olive oil
  • 2 lbs. lean veal (or possibly beef), cut in 1" squares
  • Salt
  • 3/4 c. finely sliced celery, include some top leaves
  • 2 finely sliced young carrots
  • 1 lg. white onion, sliced very thin
  • 1/2 teaspoon powdered thyme
  • 1/4 teaspoon mace
  • 4 shakes grnd white pepper
  • 1 pound fresh mushrooms, sliced, stems & all
  • 1 (12 ounce.) can beer
  • 2 tbsp. flour mixed well into 1 c. lowfat sour cream

Direcciones

  1. Use a large heavy kettle with sturdy bottom. In it heat 2 Tbsp. butter or possibly extra virgin olive oil.
  2. When melted, add in meat and turn gently to brown then add in the sliced onions, carrots, celery and seasonings. Add in 2 tsp. of salt at this time. Mix well together and then add in can of beer. Cover tightly and simmer till very tender, about 2 hrs. Add in sliced mushrooms during last 15 min or possibly cooking. Remove mix from heat while you add in: lowfat sour cream that has been mixed with flour. Replace kettle over heat. Stir gently over low heat for 3 min. Taste for salt. Serves 8 to 10.