Recipes
Date posted: 21/05/2018
Ingredients
| 1/2 pounds boneless veal, cut into 1 1/2-inch chunks | 4 |
| Everyday Favourites cooking salt | 1 tsp |
| Everyday Favourites ground black pepper | 1/2 tsp |
| Olive oil | 5 tbsps |
| Large yellow onions, finely chopped | 2 |
| Chicken stock | 3 cups |
| Gourmet Classic red cooking wine | 1 1/2 cups |
| Baby carrots | 3/4 lbs |
| Finely chopped fresh thyme | 2 tbsps |
| Finely chopped fresh rosemary | 2 tbsps |
| Wild mushrooms, washed, dried, and cut into 1/4-inch slices | 1 1/2 lbs |
| Garnish: finely chopped curly parsley | 2 tsps |
Method
- Preheat the oven to 350°F.
- Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole dish. Sauté the veal on all sides over medium-high heat until it is brown. With a slotted spoon, remove the veal to a platter and set aside.
- Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more.