Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

FareShare Recipes

Search our Recipe Archives.  Click Here!

FareShare Gazette Recipes -- February 2011 - V's

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Veal Stew with Spring Vegetables

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

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

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

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.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!