Veal Stew
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A home-kitchen version of veal stew, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 Tbsp. flour
- 1/4 tsp. each: salt and pepper
- 1 1/4 lb. boneless veal shoulder, cut into cubes
- 1 Tbsp. plus 1 tsp. margarine
- 1/4 c. diced shallots or onions
- 2 Tbsp. plus 2 tsp. dry white wine
- 1 c. quartered mushrooms
- 1/2 c. each: sliced carrots and celery
- 1 1/2 tsp. chopped parsley
- 1 c. water (boiling)
- 1 pkg. chicken broth
- 1 bay leaf
Method
On sheet of waxed paper, combine flour, salt and pepper. Dredge veal cubes in flour mixture.
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