Veal and Mushroom Stew

Name: Veal and Mushroom Stew
Yield: 6 portions
Ingredients: ¼ cup Chopped fresh Italian (flat-leaf) parsley; 2 cloves garlic, finely minced; 12 large shallots, peeled; 1½ cups halved, slivered onions; ½ cup heavy or whipping cream; 8 ounces fresh cultivated mushrooms, rinsed and halved; grated zest of 1 orange; 1 tablespoon dried tarragon leaves; Salt and freshly ground black pepper, to taste; 1½ teaspoons ground coriander; 2 teaspoons paprika; 5 tablespoons unbleached all-purpose flour; 2 cups Berta’s Chicken Stock or canned broth; 2 cups Berta’s Chicken Stock or canned broth; 3 cups diced seeded plum tomatoes; Salt and freshly ground black pepper, to taste; ½ cup heavy or whipping cream; 1 tablespoon chopped fresh Italian (flat-leaf) parsley, for garnish; 9 tablespoons unsalted butter; 2 pounds boneless veal, cut into 1 inch cubes

Preparation info

6
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The tenderness of delicate veal is featured in a luscious light stew that has the surprising color of plum tomatoes and the freshness of orange zest—perfect for a spring buffet.

Ingredients

9 tablespoons unsalted butter
2 pounds boneless veal, cut into 1 inch cubes
5 tablespoons

Spring
Spicy

Method

Preheat the oven to 350°F.
Melt 4 tablespoons of the butter in a heavy flameproof casserole. Add the veal and cook, turning frequently, over low heat, abou