November 13, 2016
Dinner, Main Dish, Beef,
Vegetables, Mushrooms, Onions, North American, Sunday Dinner, Dutch Oven, Skillet, Low Carbohydrate, No Eggs, Wine, Canned Tomatoes, Make it from scratch more
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"I serve this over rice.....could be served over noodles or if feeling really decadent, mashed potatoes. I enjoy with a salad and slice of crusty bread to soak up the juices."
Saute veal in 3 tablespoons melted butter and 2 tablespoons vegetable oil in a large Dutch oven over medium heat until veal is browned on all sides.
Add chopped onion and minced garlic to the veal in the Dutch oven. Saute until the onion is golden brown, stirring constantly. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add tomatoes, water, rosemary, sage, salt, and freshly ground pepper. Cover; reduce heat and simmer for 55 minutes, stirring occasionally.
Saute sliced mushrooms in 1 tablespoon melted butter and 1 tablespoon vegetable oil in a large skillet over medium heat until mushrooms are tender and the liquid evaporates. Add sauteed mushrooms to the veal mixture and cook 5 minutes. Serve over rice, noodles, or mashed potatoes.
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