Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds veal stew, cut in

  2. 1" cubes

  3. 2 large onion s, sliced

  4. 3 scallion s, chopped fine

  5. 2 cloves fresh garlic , chopped fine

  6. 7 fresh mushroom s, sliced

  7. 1 green pepper , sliced lengthwise

  8. 1 red pepper (sweet), sliced lengthwise

  9. 1 cup Chablis

  10. 2 cups water , or a little more

  11. 4 large basil leaves, or 1/2 tsp. dried 3 tablespoons olive oil salt and white pepper, to taste

Instructions Jump to Ingredients ↑

  1. Wash veal with cold water and pat dry with paper towels. In a large frying pan or deep pot, heat oil, add veal and onions and cook until veal is lightly browned, stirring occasionally. Add a cup of water, salt, and pepper. Wash and slice mushrooms and peppers and set aside. Let veal and onions cook on medium heat about ¾ hour to 1 hour until veal is almost cooked, adding water if necessary. Add mushrooms and peppers. Add wine and basil and cook an additional 15-20 minutes until veal is tender.


Send feedback