Ingredients
- 1 roast (1 1/2 pounds) boneless veal shoulder (cut into 1 1/2 inch cubes.
- 3 tablespoons butter, melted
- 2 tablespoons oil (vegetable oil)
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine (Chablis or other dry white wine)
- 1/2 cup chopped tomatoes (canned Italian-style tomatoes, undrained and chopped)
- 1 cup water
- 1 teaspoon dried rosemary (whole, crushed)
- 1/8 teaspoon dried sage (whole, crushed)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound mushrooms, sliced (fresh)
- 1 tablespoon butter, melted
- 1 tablespoon oil (vegetable oil)
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: 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.
We hope you enjoy this recipe!
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