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Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1 1/2 pounds veal for stew, cut into 1 1/2-inch cubes 1/2 pound small mushrooms

  3. 2 medium onions, chopped

  4. 2 garlic cloves, minced

  5. 2 tablespoons all-purpose flour

  6. 1 cup dry white wine

  7. 1/2 cup orange juice

  8. 1/4 cup tomato paste

  9. 1/2 teaspoon dried basil leaves

  10. 1/2 teaspoon dried thyme leaves

  11. 1/4 teaspoon hot pepper sauce

  12. 1 teaspoon chicken base or bouillon granules Hot cooked rice or noodles

Instructions Jump to Ingredients ↑

  1. In large heavy saucepan or Dutch oven, heat oil; brown meat in 2 batches. Remove; set aside.

  2. In same pan cook mushrooms, onions and garlic for 5 minutes or until tender.

  3. Return meat to pan; sprinkle with flour. Stir constantly; cook 3 minutes.

  4. Stir in wine, orange juice, tomato paste, basil, thyme, hot sauce and chicken base. Cover; simmer 1 hour or until meat is tender; stirring occasionally.

  5. Serve over hot cooked rice or noodles.

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