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Receta Veal Stew Lafayette
by CookEatShare Cookbook

Veal Stew Lafayette
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Ingredientes

  • 1 tbsp. butter
  • 2 lbs. boned veal shoulder, cut in 1-inch cubes
  • 2 1/2 c. boiling water
  • 1 (7/10 ounce.) envelope onion salad dressing mix
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry marjoram leaves
  • 1 1/2 c. pared carrots, cut in 1-inch pcs
  • 1 c. sliced celery
  • 2 med. yellow summer squash, sliced (about 3 c.)
  • 1 (10 ounce.) pkg. frzn peas
  • 1 tbsp. flour

Direcciones

  1. In warm butter in 4-qt Dutch oven, brown veal well on all sides. Gradually stir in boiling water, salad dressing mix, salt, and marjoram. Bring to boiling; reduce heat, and simmer covered 1/2 hour. Add in carrots to meat mix; simmer covered, about 1/2 hour. Add in celery and squash, pressing them into liquid; cook 10 min. Add in peas; cook 15 min, or possibly till all vegetables are tender. Remove meat and vegetables to heated serving dish; keep hot.
  2. Mix flour with 2 Tbsp. water till smooth. Stir into liquid in Dutch oven; bring to boiling, and boil 1 minute, or possibly till slightly thickened. Spoon over meat and vegetables. Makes 6 (1 1/2 c.) servings, 302 calories each.