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Veal stew with tarragon

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

  • About

After about fifteen minutes of initial chopping and browning, you can all but ignore this simple braise until it’s done. Serve with buttered egg noodles.

Ingredients

  • 2 tablespoons neutral oil, such as canola or grapeseed
  • 2 tablespoons butter

Method

  1. Put the oil and butter in a large skillet and turn the heat to medium-high. Season the veal well with salt and pepper. When the butter melts and its foam begins to subside, add the veal, turn the heat to high, and cook, turning only occasionally, until nicely browned, about 10 minutes. (Do this in batches if necessary.) When the veal is just about browned, add the shallo

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