Print Friendly Recipe
- Rich and delicious sauce complementing the tender flavors of veal.
- 1-1/2 lbs (.7 kg). to 2 lbs (.9 kg). boneless rump or shoulder of veal, cut into 1 1/2 inch cubes
- 2 tbsp (30 ml) oil
- 1 onion, sliced
- 1 tbsp (15 ml) flour
- 1/2 cup (125 ml) white wine
- 1 1/2 to 2 cups (475 ml) veal or beef stock
- 1 tbsp (15 ml) fresh thyme
- 2 cloves garlic, crushed
- 1 bay leaf
- 3 tomatoes, peeled, seeded, and coarsely chopped
- 1 lb (.5 kg). can plum tomatoes, drained
- salt and pepper, to taste
- 1/3 pound mushrooms, quartered
- parsley, chopped to your taste
- cooked rice or pasta
- Preheat oven to 350 degrees (175 C.).
- In a heavy saucepan or casserole dish, heat the oil over medium to medium high heat and brown the veal, a few pieces at a time.
- Remove the veal, and add the onions and cook until soft.
- Add the flour and cook, stirring until onions nad flour are well browned.
- Stir in 1 cup (225 ml) of the stock, the wine, thyme, bay leaf, garlic, and tomatoes.
- Replace the veal and bring to a boil.
- Cover the pan 3/4 of the way with a lid and cook in oven for 1 1/4 to 1 1/2 hours.
- The cooking liquid should evaporate to about 1 cup (225 ml) while cooking. If it reduces more, add the remaining 1/2 cup (125 ml) of stock.
- Taste for salt and pepper, and season to your preference.
- Add the mushrooms at the last half hour of cooking.
- Remove the bay leaf.
- Sprinkle the dish with the chopped parsley.
- Serve with rice or pasta.
- This dish can be prepared up to 3 days in advance and kept covered in the refrigerator.
Reheat and serve as desired.
We like to use Linguine as a foundation to this dish. Angel hair pasta is also nice, but not really enough "bite" to the dish for most tastes.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.