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    VEAL AND MUSHROOM STEW
    from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

    The tenderness of delicate veal is featured in a luscious light stew that has the surprising color of plum tomatoes and the freshness of orange zest – perfect for a spring buffet.

    Makes 6 portions
    INGREDIENTS (CLICK TO BUY)

    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

    Print recipe
    PREPARATION

    1. Preheat the oven to 350°F.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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.
    7. 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.
    8. Whisk the reserved cooking liquid slowly into the casserole and simmer slowly, stirring constantly, for 5 minutes.
    9. 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.


    Product nutrition and information
     Quantity Ingredients Est.Price

    lb
    Veal Stew Meat - $8.99/lb
     Standard Pack
     
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Shallots - $1.99/pkg
     6oz, Farm Fresh, 6oz bag
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Navel Orange - $1.29/ea Save! 5 for $5.00
     Farm Fresh, Lg
     
      White Button Mushrooms, Packaged - $1.99/pkg
     Farm Fresh, 8oz pkg
     
      Organic Valley Heavy Whipping Cream - $2.99/ea
     1 pint
     
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.49/ea
     2 sticks  
     
      Gold Medal All Purpose Enriched Bleached Pre-Sifted Flour - $2.29/ea
     2lb
     
      FreshDirect Andalusian Sweet Paprika - $3.79/ea
     2oz
     
      FreshDirect Ground Indian Coriander - $3.59/ea
     1.6oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Dried French Tarragon - $3.59/ea
     0.4oz
     
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