Sunday Veal Stew

The other day, I ordered great looking veal to make special food for a very nice couple.  Of course, I ordered more than I needed (always do) so I went to work on a double batch of veal stew.  It's not something you make every day, but the melt in your mouth taste when it's finished makes you wish it was simmering on your stove more often.

This is also a one pot meal that is very easy to make (hear that Fudge?) and delivers loads of flavor.  You can also be creative and add different items.  Here is my take on a great dish...

Veal Stew

Ingredients
4 Tablespoons olive oil
1 Onion Chopped
3 Carrots cut in half inch rounds
8 Ounces baby portabella mushrooms
2 lbs. Veal cubed
1 Can whole tomatoes
1/2 cup wine
1 Tablespoon fresh rosemary chopped
Salt and pepper

 Directions
Add olive to a large pot and add onions, garlic, carrots, and mushrooms.  Season with salt and pepper and  saute for 7-8 minutes.  Remove from pan.  Season veal with salt and pepper, add to pan and brown on both sides.  Add the vegetable mixture back into the pan, add wine, scrape bottom of pan and add tomatoes.  Season with salt and pepper to taste.  I used San Marzano tomatoes, but any type will do.  Bring to a boil and reduce to a simmer for 1 1/2 hours.

At the end of the day, you can leave out the mushrooms, add peas, use a different herbs or any other combination.  You will end up with a delicious, fabulous meal that melts in your mouth!  Have it along side a nice loaf of crusty Italian bread and you are transported to Heaven!  Veal can be pricey, but you will find this recipe is well worth the price.  I think I'll go heat some up for us right now.  Ciao!

Fino a quel momento (until that time)

LID