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What You Need:
(To serve 6 to 8)
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3 pounds boned shoulder of veal, trimmed and cut into 2-inch chunks
4 tablespoons olive or vegetable oil
1 teaspoon dried thyme, crumbled
1 teaspoon salt
Freshly ground black pepper
2 tablespoons flour
2 tablespoons butter
1 cup finely chopped onions
½ teaspoon finely chopped garlic.
½ cup dry white wine
1½ cups beef stock, fresh or canned
1 cup peeled, seeded and coarsely chopped tomatoes, or drained canned tomatoes
2 two-inch strips fresh lemon peel
Bouquet garni made of 4 parsley sprigs and 1 bay leaf, tied together
3 tablespoons butter
¾ pound fresh mushrooms, whole if small, sliced or quartered if large
2 tablespoons finely chopped fresh parsley
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 500°. Dry the veal with paper towels. In a heavy 10- to 12-inch skillet, heat the oil to the smoking point. Add the veal 4 or 5 chunks at a time and saute until a rich, golden brown on all sides, then transfer to a heavy 4- to 5-quart casserole.
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2. When all the veal is browned, discard the cooking oil and, without washing the skillet, set it aside. Sprinkle the browned veal with thyme, salt, a little pepper and then with flour, tossing the meat to coat it as evenly as possible.
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3. Place the casserole uncovered in the upper third of the oven and cook the veal, turning it 2 or 3 times, for 8 to 10 minutes, or until the chunks are slightly crusted and there is no trace of gummy flour. Remove from the oven. Reduce the oven heat to 325°.
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4. Melt 2 tablespoons of butter in the waiting skillet over low heat and in it cook the chopped onions and garlic, scraping in any browned bits that cling to the bottom and sides of the pan, for 10 minutes, or until the onions are soft and lightly browned.
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5. Add the wine and beef stock, and bring to a boil over high heat. Boil for 1 or 2 minutes, then pour into the casserole, sqaping the skillet clean. Stir in the tomatoes, lemon peel and bouquet garni.
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6. Bring the casserole to a boil on top of the stove, cover tightly and cook on the middle shelf of the oven 1 to 1¼ hours, or until the veal is tender when pierced with the tip of a sharp knife. Meanwhile, melt 3 tablespoons of butter in an 8- to 10-inch enameled or stainless-steel skillet.
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7. Add the mushrooms and toss them in the butter for 3 minutes, turning them constantly with a wooden spoon. When the veal is done, gently stir the mushrooms and whatever liquid has collected in the skillet into the casserole, and continue cooking for 10 or 15 minutes.
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8. Remove the casserole from the oven and ladle the entire contents into a large, fine sieve set over a 2- to 3-quart saucepan. After the sauce drains through, discard the lemon peel and bouquet garni. Wash the casserole and return the veal and mushrooms to it.
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8. Skim as much fat as possible from the drained sauce, and bring it to a boil over high heat. When it has cooked down to about 2 cups, taste it for seasoning, then pour the sauce over the veal and, just before serving, simmer it for 5 to 10 minutes. Serve the veal directly from the casserole or arranged attractively on a large heated platter. Garnish it with chopped parsley.
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