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FareShare Gazette Recipes -- February 2011 - V's


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Veal Stew with Spring Vegetables

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* 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.

- - - - - - - - - - - - - - - - - - - 

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.

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