Veal Stew With Mushrooms
Source of Recipe
Taste of Home - Cooking School
Recipe Introduction
Flavorful stew that's good for you! Best of all you only use one covered skillet to cook in. You can use beef in place of the veal. I used a can of mushroom stems and pieces in place of the caps.
List of Ingredients
1/2 cup chopped onion
1/4 cup chopped celery
1/4 cup diced carrot
1 garlic clove, finely chopped
2 tsp olive oil
1 pound veal, cubed (or beef)
3 large mushroom caps, quartered
Salt and pepper to taste
1 can (14 1/2 oz) diced Italian-style tomatoes, undrained
1 cup chicken broth
1/2 tsp dried rosemary, crushed
8 oz potatoes, peeled and cut into 1-inch cubes
2 cups thick sliced zucchini
Recipe
In a large nonstick skillet, combine onion, celery, carrot, garlic and olive oil. Cook over low heat until vegetables are tender, about 10 minutes, stirring occasionally. Add veal and mushrooms; season with salt and pepper. Cook 5 minutes, stirring occasionally. Add tomatoes, broth and rosemary. Cover and cook over medium-low heat until veal is tender, about 45 minutes. Add potatoes; cover and cook until potatoes are almost tender, about 10 minutes. Add zucchinin and cook 5 minutes.
Yield: 4 servings
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