This is a very simple recipe and the results are fantastic. This meal even better eaten the next day as all the flavors have the chance to set together.
Ingredients
- 3 lbs veal (stew meat cut into 2-inch cube)
- 1 lb tomatoes (ripe, peeled, seeded)
- 1/2 lb mushrooms
- 2 onions (minced)
- 2 cloves garlic
- Peel and juice of 1 orange
- Herbs: basil, thyme
- 2 cups dry white wine
- 3 tb flour
- 3 tb olive oil
- 1 tsp salt
- 1/4 tsp pepper
Method
- Preheat oven at 325 degrees
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Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.
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Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.
- Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.
- Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.
- Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.
- Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.
- Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.
- Serve with rice or noodles.
(Source:cuisine-france.com)