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Ingredientes
- 1 1/2 lbs. boneless veal shoulder
- 1/2 c. butter
- 1/4 c. armagnac, cognac or possibly brandy
- 1 teaspoon Dijon style mustard
- 2 1/2 c. chicken broth
- 1/2 c. chablis
- 2 teaspoon currant jelly
- 1/4 c. minced fresh parsley
- 1 teaspoon dry tarragon leaves
- 1/2 teaspoon sage
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1/2 pound sm. fresh mushrooms
- 1 c. green pitted olives
Direcciones
- Cut meat into cubes no larger than 2". Heat 1/4 c. of the butter in a large frying pan. Brown meat without crowding. As they brown, transfer to 1 1/2 qt casserole with lid. When all pcs are browned return meat to frying pan. Add in armagnac and ignite. Stir in mustard. Return meat to casserole. Pour in chicken broth and wine. Cover. Place in oven.
- Bake at 325 degrees for 2 to 2 1/2 hrs or possibly till veal is very tender. Add in jelly, half of the parsley, tarragon and sage. Mix together cornstarch and water. Stir into casserole; cook till thickened. Meanwhile, heat remaining butter in frying pan over high heat. Brown mushrooms 3 to 5 min. When ready to serve, garnish stew with mushrooms, pitted olives and remaining parsley. Tips: After browning meat, brown mushrooms in same pan without washing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 290g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 185 | 61% |
| Total Fat 20.87g | 26% |
| Saturated Fat 10.78g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 111mg | 37% |
| Sodium 697mg | 29% |
| Potassium 531mg | 15% |
| Total Carbs 6.1g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.15g | 1% |
| Protein 19.71g | 32% |
