I was at the store and they had veal stew pieces on sale.

Need I say more.

I always use veal cutlets so this was a challenge.

4 pounds of veal stew meat cut into dime size pieces.

1 cup flour

1/2 teaspoon salt and 1/2 teaspoon black pepper

1/2 stick of butter

One large sliced onion

2 cloves minced garlic

4 boxes of sliced mushrooms  about two pounds

1/4 teaspoon thyme

3 cups beef broth

Two bay leaves

Heat 2 tablespoons oil in a non stick skillet

Add the veal that has been dredged in the flour ,salt and pepper.

Don’t touch the meat until it has a nice brown crust then turn it over to brown on the other side.

Stir till almost cooked.

Turn everything into a ovenproof casserole dish with a lid.

Deglaze the browning pan with 3/4 cup of white wine.

Add the bay leaves.

Pour the beef broth on top and Bake at 350 for two hours with the lid on.

The veal becomes so tender and the broth thickens up so it is almost a gravy.

Melt the 1/2 stick of butter

Add the onions and garlic

Cook till soft then add the mushrooms and thyme.

Mix the meat with the mushrooms

Season with salt and pepper and serve with a great loaf of bread.

You can also put this over pasta, rice or mashed potatoes.

I used mushroom ravioli.

I keep the meat and mushroom mixture hot in a large saute pan.

When the ravioli is cooked I just place them right into the sauce with a slotted spoon.

This was a great buy and a big hit.

Published by cmangoff

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