Free Recipe Veal Stew 2
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Veal Stew 2 Recipe
1 lb Veal stew
Salt
Pepper
Flour
3 tb Olive oil
2 c Chicken broth
1/4 c White wine
1/2 Lemon ; juice of
2 tb Capers
2 tb Caper juice
Veal Stew 2 Preparation
Remove fat from stew. Slice into thin pieces. Put enough flour into a container to dredge the veal. Add salt (I don”t use salt) and pepper. Dredge the veal in the flour/pepper mixture. Meanwhile heat pan, add olive oil. Add veal and brown on both sides. Saute until just done. Remove from pan and put into covered bowl to keep warm. ** Add to juices in pan – chicken broth and white wine. Boil down to about 1/2 cup. Add lemon juice and juice of capers. Simmer just a few seconds. Add capers and meat. Simmer just enough to allow sauce to penetrate the veal. Serve over rice, if you wish. ** I saute the veal in batches because I usually double or triple this recipe each time I make it. Posted to JEWISH-FOOD digest by SWTSTUF742@aol.com on Jan 28, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Veal Stew 2?
If you know a better Veal Stew 2 Recipe please comment below.