This recipe is from Nantucket Open-House Cookbook by Sarah Leah Chase, pp 179-180
- 1/2 cup all-purpose flower
- Salt and freshly ground pepper to taste
- 3 pounds boneless lean veal, cut into 2-inch cubes
- 1/4 cup olive oil
- 1 very large onion, chopped
- 1 cup dry white wine
- 1 cup chicken stock
- 4 ripe tomatoes, seeded and cut into 1/2 inch pieces
- 3 cloves garlic, minced
- 1 tablespoon chopped fresh tarragon
- 1 teaspoon dried thyme
- 2 tablespoons fine strips orange zest
- 12 ounces fresh small button mushrooms
- 1/2 cup chopped fresh parsley
- 1. Season the flour with salt and pepper and lightly coat the veal cubes with the seasoned flour. Heat the olive oil in a Dutch oven or heavy casserole over medium high heat. Add the veal in batches and quickly brown on all sides. Remove the browned veal to a large plate.
- 2. Add the onion to the pan and sauté over medium heat just until limp, 5 to 7 minutes. Pour in the wine and chicken stock and stir to scrape up any brown bits clinging to the bottom of the pan. Return the veal to the pot and add the tomatoes, garlic, tarragon, thyme and orange zest. Simmer uncovered, stirring occasionally, until the veal is very tender, for about 1 1/4 hours.
- 3. Stir in the mushrooms and simmer 10 to 15 minutes longer. Season to taste with salt and pepper. if the sauce seems too thin at this point, remove the solids with a slotted spoon and keep warm. Reduce the sauce over high heat until thickened to keep the proper consistency. Return the solids and stir to combine. Sprinkle the stew with parsley and serve with hot buttered noodles.
- Makes 8 servings.
I made this yesterday with scallops instead of 2" cubes. I searched for a veal recipe using ingredients on hand and this was it. The cooking time was shortened because of the scallops and most of the other ingredients were reduced because I wasn't making 8 servings. Also, I skipped the buttered noodles and had a veg and a salad. Pretty good dish and easy to prepare. I'll make it again.
One other thing. I have 3 of Sarah Leah Chase's cookbooks - like them all.