Ingredients

Scaled 0.5

  • 1.5 lb / 681 g veal stewing meat
  • flour
  • 0.5 large onion, finely sliced
  • 1 cloves garlic, finely chopped
  • 0.25 c / 48 g olive oil
  • salt and pepper
  • 4 ripe tomatoes (1lb), peeled, seeded and finely chopped or 1 to 2 cans tinned
  • 0.75 c / 170 g veal stock
  • 2 T tomato paste
  • 0.5 c / 114 g white wine
  • 6 small onions
  • butter
  • 6 mushroom caps
  • butter and olive oil
  • lemon juice
  • chopped parsley

Julia Child's version is the one I grew up with. So I often add the following; orange zest or a 3 inch strip of peel, 1/2 t thyme, 1/2 t tarragon and I think she replaces the 1 c wine with 2 c vermouth!

Method

veal

  1. dredge the veal in flour
  2. sauté the large onion and garlic in oil in a heavy casserole
  3. add meat and brown well, add more oil if needed and season
  4. add stock, tomatoes, tomato paste and wine, deglaze the pan and bring to a boil
  5. reduce heat, cover and simmer for 1 1/2 hours

onions

  • brown the small onions in butter until brown, reduce the heat, cover and cook until tender

mushrooms

  • sauté in butter and oil

veal

  • once tender, remove the veal and reduce the sauce
  • add another chopped garlic clove, lemon juice, orange zest and parsley
  • return meat

Servings

4-6

Category

Source

James Beard's American Cookery

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