3 pounds Veal Cubes
Flour -- for dredging
Salt And Pepper -- for dredging
1/4 cup Oil
2 Onions -- chopped
1 clove Garlic -- chopped
1/2 cup Red Wine
1/2 cup Beef Broth
1 tablespoon Tomato Paste
1/4 cup Whipping Cream
5 large stuffing Mushrooms -- thinly sliced
1 pkg. frozen Baby Peas
Place the veal cubes into a large plastic bag. Add flour, salt and pepper and shake to coat.
Heat the oil in a large Dutch oven. Add the veal and cook for about 10 minutes. Add
the onions and garlic and cook another 7 minutes.
Stir in the wine, the stock and the tomato paste.
Cover and cook over low heat for about 1 hour, or until veal is tender. If you notice that the
liquid is boiling away (it shouldn't be boiling that heavily) add another 1/4 cup or so of broth & wine..
Stir in the cream.
Sauté the mushrooms in a frypan with about 1 tbsp. of butter.
frozen peas into a bowl of warm water just to "take the chill out". Drain.
Add the mushrooms and the peas to the veal stew and cook for another 10 minutes or so.