- 3
Ingredients
- 3 servings
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 1/2 lb. lean boneless stewing veal , in 1-inch cubes
- 1/2 cup finely chopped onions
- 1 clove garlic, minced
- 1/3 cup finely chopped carrots
- 1 cup sliced cremini mushrooms
- 2 tbsp. minced fresh dill or 2 tsp. dried or frozen
- 2 tbsp. minced fresh parsley or 2 tsp. paste
- 1 bay leaf
- 1/2 tsp fresh thyme
- salt and freshly ground pepper to taste
- 1/4 cup dry white wine
- 2/3 cup chicken broth
- 1 1/2 tsp flour
- 1 1/2 tsp softened butter
- 2 1/2 tablespoons whipping cream
Preparation
Step 1
* In large heavy saucepan, heat oil and half the butter and brown veal cubes. Remove veal from pan; add remaining butter to pan and saute onions, garlic and carrots over medium-low heat for 5 minutes. Add mushrooms and cook for 4 minutes longer, stirring frequently. Return veal to pan, along with chopped dill, parsley, bay leaf, thyme, salt and pepper.
* Pour in stock and bring to boil, stirring as liquid heats to scrape up succulent bits from bottom of pan. Cover partially and reduce heat so stew simmers gently until veal is tender, about 1 hour.
* Blend together flour and soft butter and stir into stew to thicken juices. Before serving, heat through, stir in cream, taste and adjust seasoning.
* Serve with buttered egg noodles.