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9 tablespoons unsalted butter
2 pounds boneless veal, cut into 1-inch cubes
5 tablespoons unbleached all-purpose flour
2 teaspoons paprika
1 1/2 teaspoons ground coriander
Salt and freshly ground black pepper, to taste
3 cups diced seeded plum tomatoes
2 cups chicken stock
1 1/2 cups halved, slivered onions
12 large shallots, peeled
2 cloves garlic, finely minced
1/4 cup chopped fresh Italian (flat-leaf) parsley
1 tablespoons dried tarragon leaves
Grated zest of 1 orange
8 ounces fresh cultivated mushrooms, rinsed and halved
1/2 cup heavy or whipping cream
1 tablespoon chopped fresh Italian (flat-leaf) parsley, for garnish
||Preheat the oven to 350°F.|
||Melt 4 tablespoons of the butter in a heavy flameproof casserole.
Add the veal and cook, turning frequently, over low heat, about 5 minutes.
Do not allow it to brown.|
||Stir 2 tablespoons of the flour together with the paprika, coriander, and salt and pepper in a small bowl.
Sprinkle this over the veal and continue to cook over low heat, stirring, for 5 minutes. Do not let it brown.|
||Add 2 cups of the tomatoes, the chicken stock, onions, shallots, garlic, parsley, tarragon, and orange zest.
Bring to a boil. Cover, transfer to the oven, and bake until the veal is tender, 1 1/4 hours.|
||While the stew is cooking, melt 2 tablespoons of the butter in a skillet. Quickly sauté the mushroom halves over
medium-high heat until golden brown, 4 to 5 minutes. Set them aside.|
||Remove the casserole from the oven, and pour the stew into a strainer placed over a bowl. Reserve the stew and the cooking liquid separately.|
||Place the casserole over medium heat, and melt the remaining 3 tablespoons butter in it.
Sprinkle in the remaining 2 tablespoons flour, and cook over very low heat, whisking constantly, for 3 minutes.|
||Whisk the reserved cooking liquid slowly into the casserole and simmer slowly, stirring constantly, for 5 minutes.|
||Whisk the cream and adjust the seasonings. Return the stew to the casserole.
Gently stir in the remaining 1 cup tomatoes and the reserved mushrooms. Simmer until heated through, 5 minutes.
Transfer to a deep serving dish, sprinkle with parsley, and serve.|