Veal Mushroom Monticello

VEAL MUSHROOM MONTICELLO

INGREDIENTS :

• 15 ounces of boneless lean loin of veal ( cut into 2" cubes )

• 2 cups of sliced fresh mushrooms

• 2 teaspoons with all-propose flour

• 4 fluid ounces  dry sherry

• 2 vegetable oil tablespoons

• 1 large minced onion

• 1/2 minced, medium carrot

• 1/2 teaspoon dried and crumbled rosemary leaves

• 1/2 medium, minced celery stalk

• 2 minced garlic cloves

• 1/4 teaspoon fresh black pepper

• 1/2 cup of chicken broth ( low-sodium )

METHOD : 

Heat 1 teaspoon of of the vegetable oil in a medium nonstick oven, add veal. Cook over medium heat, turning once , 6 - 8 minutes until veal is cooked through and browned.
Remove veal from skillet with slotted spoon, set aside.

In same skillet, heat remaining 1 teaspoon oil, add carrot, onions, mushrooms, and celery.
Cook over medium heat, stirring frequently 9 - 10 minutes until onions are golden brown.
Cover skillet and cook for 5 minute until the mushroom release their liquid.
Uncover; cook, stirring frequently for 5 minutes or longer until liquid is evaporated.
Stir in garlic, cook; stirring frequently for 2 minutes.

In a small bowl, combine chicken broth, flour, rosemary, sherry and pepper and stirring until flour is dissolved.
Stir sherry mixture and veal in to the vegetable mixture; bring liquid to a boil.

Reduce heat to low, simmer, covered 45 minutes or longer until veal is tender well and  mixture is slightly thickened. Divide among plates equally and serve.

4 Servings
image - kitchennostalgia