Ingredients Jump to Instructions ↓

  1. 1 pounds Stewing veal

  2. 3 tablespoons All-purpose flour teaspoon Salt teaspoon Pepper

  3. 1 tablespoon Vegetable oil

  4. 1 Onion, chopped

  5. 1 Garlic clove, minced

  6. 2 Carrots, chopped

  7. 3 cups Mushrooms, sliced teaspoon Dried sage

  8. 2 cups Beef stock

  9. 2 tablespoons Dry vermouth

  10. 1 tablespoon Tomato paste

  11. 1 teaspoon Worcestershire sauce

  12. 1 cup Frozen peas

  13. 1 1/4 cup All-purpose flour

  14. 1 tablespoon Fresh parsley, chopped

  15. 2 teaspoons Baking powder teaspoon Baking soda pinch Salt pinch Pepper

  16. 3 tablespoons Butter, cold cup Plain low-fat yogurt

Instructions Jump to Ingredients ↑

  1. LIGHT BISCUIT TOPPING Trim veal; cut into bite-size pieces. In plastic bag, combine flour with salt and half of the pepper. toss veal in flour mixture, in batches if necessary. In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary. Transfer to plate; set aside. Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 minutes or until golden and moisture is evaporated. Stir in ⅔ cup water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat. bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook for about 15 minutes or until meat is tender and sauce is thickened. Stir in peas; let cool. Pour into 8-inch square baking dish. [Can be made ahead, covered and refrigerated up to 1 day. Let stand at room temperature for 30 minutes before baking.] Light Biscuit Topping: In large bowl, stir together flour, parsley, baking powder, baking soda, salt and pepper; cut in butter until mixture resembles coarse crumbs. Add yogurt all at once; stir with fork to make soft, slightly sticky dough. On lightly floured surface, gently knead dough 8 times or until smooth. Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30 minutes or until bubbly, crust is golden and biscuits are cooked underneath when gently lifted. Serve with sauted zucchini 4 servings for $16.70CDN [Nov 95] Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g carbohydrate, high source fibre, good source calcium, excellent source iron Source: Canadian Living magazine, Nov 95 Presented in article "Hearty & Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...


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