Wednesday, January 27, 2010

Braised Veal with Mushrooms and Onions

You may have the idea that we like braised meat dishes. We think they are tasty, endless in variety, and a good meat stretcher. Start by browning 1 or 2 slices of bacon which has been cut up. Mmix 8 oz. of veal stew (or lamb or beef or chicken) with 3T seasoned flour. Brown the veal in 3T olive oil. Remove the meat and gently brown 2 cloves of minced garlic along with 1T dry thyme and 1 bay leaf. Saute 8 oz. sliced mushrooms in 2T olive oil and 2T butter. Sauteing removes the excess water from the mushrooms. Add 1-14 oz. can of dice tomatoes and mix with the mushrooms. Deglaze the meat pan with 1/4C dry red wine and then add the mushrooms, tomatoes and the meat back to the pan. Cover and bake at 275 degrees for 2 hrs or until the meat is fork tender. After 1 hr. of cooking add several small whole raw onions. We served the dish with boiled fingerling potatoes, a crusty bread and steamed broccoli. Garnish with fresh parsley.



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