- 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.