Recipes Included On This Page Veal Stew with Spring Vegetables Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Veal Stew with Spring Vegetables Recipe By : Sunset Cooking for Two: Meats (page 28) Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-02 Feb 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons butter or margarine 1 medium onion -- finely chopped 1 small carrot -- finely chopped 1 pound boneless veal stew meat -- cut in 1-inch cubes 3/4 cup water 1/8 teaspoon thyme leaves 1/2 bay leaf 1/2 teaspoon salt 1/4 pound small whole mushrooms 3/4 cup frozen peas -- thawed 1/3 cup whipping cream 1/2 teaspoon cornstarch 1 egg yolk Melt butter in a wide frying pan over medium heat; add onion and carrot and cook, uncovered, just until vegetables are soft but not browned, stirring occasionally. Add veal and cook, covered, over medium-low heat, stirring occasionally, until meat loses pink color and releases juices. Add water, thyme, bay leaf and salt; simmer, covered, for about 1 1/2 hours or until meat is very tender when pierced. With a slotted spoon, lift meat from juices and set aside. Discard bay leaf. Bring liquid to boiling and add mushrooms; cook rapidly, uncovered, for 5 minutes; then add peas and cook for 2 minutes more. Blend cream with cornstarch and add to boiling liquid, stirring until slightly thickened. Return meat to pan and heat through. Remove pan from heat. Stir a little of the hot liquid into egg yolk, then return to pan, stirring to blend. Serve in large soup bowls. Description: "Beef" Source: "Sunset Books 1985 Lane ISBN 0376023341" Start to Finish Time: "1:50" NOTES : This stew resembles the delicate French blanquette de veau or white veal stew-white because of the cream sauce it's served in. If you make it ahead, wait until you reheat it to add the egg yolk. Bobbie's Note: This was a fabulous meal. We served it with hot crunchy bread and it was perfect! Contributed to the FareShare Gazette by Bobbie; 25 February 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 323 Calories; 26g Fat (71.3% calories from fat); 6g Protein; 18g Carbohydrate; 5g Dietary Fiber; 184mg Cholesterol; 717mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.