Provided by Pierre Franey
Categories dinner, main course
Time 2h45m
Yield 6 to 10 servings
Number Of Ingredients 13
Steps:
- Halve each of the six strips of veal crosswise.
- Dredge the breast sections in flour seasoned with salt and pepper.
- Heat the oil in a large cast iron skillet over a medium flame. Add the veal pieces, turning often to brown all over. This should take about 10 minutes.
- Drain the fat from the skillet and add the onions, celery, garlic and carrots. Cook, stirring, for 2 minutes. Add the wine, bay leaf, thyme, chicken stock and tomatoes. Stir, bringing to a boil. Cover, reduce heat and simmer for 2 hours, or until the meat is well cooked.
- Remove the excess fat if necessary. Remove the bay leaf. Serve with buttered noodles, rice or mashed potatoes.
Nutrition Facts : @context http, Calories 994, UnsaturatedFat 39 grams, Carbohydrate 15 grams, Fat 67 grams, Fiber 2 grams, Protein 73 grams, SaturatedFat 24 grams, Sodium 1339 milligrams, Sugar 4 grams, TransFat 0 grams
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