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VEAL STEW LAFAYETTE 1 Tbsp. butter or margarine 2 lb. boned veal shoulder, cut in 1-inch cubes 2 1/2 c. boiling water 1 envelope onion salad dressing mix 3/4 tsp. salt 1/2 tsp. dried marjoram leaves 1 1/2 c. pared carrots, cut in 1-inch pieces 1 c. sliced celery 2 medium yellow squash, sliced (about 3 c.) 1 pkg. (10 oz.) frozen peas 1 Tbsp. flour In hot butter in 4 quart Dutch oven, brown veal well on all sides. Gradually stir in boiling water, salad dressing mix, salt and marjoram. Bring to boiling; reduce heat and simmer covered, about 1/2 hour. Add carrots to meat mixture; simmer, covered, about 1/2 hour. Add celery and squash, press- ing them into liquid; cook 10 minutes. Add peas; cook 15 minutes or until all vegetables are tender. Remove meat and vegetables to heated serving dish; keep warm. Mix flour with 2 tablespoons water until smooth. Stir into liquid in Dutch oven; bring to boiling and boil 1 minute or until slightly thickened. Spoon over meat and vegetables. Makes 6 servings, 302 calories each. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |