This is not a quick recipe. However, it re-heats very nicely, and some say even better, so make it on a Sunday and serve it on a Monday or Tuesday.
The original recipe states that it serves 8. What it really means is that it makes enough food for 8 starving linebackers several times. The leftovers last longer than a Thanksgiving turkey. So unless you have a large family or a couple of teenagers, clean out some space in your freezer.
You don't really need a whole cup of flour, but the extra makes the coating step easier.
It's very important to gently simmer the veal. Hard boiling will result in tough veal. And considering the cost of kosher veal nowadays, you want the veal to be so tender you'll want to pinch it.
Tomorrow I'll post the accompanying Herbed Saffron Rice recipe.
Serves 8, with leftovers
4 lbs. cubed boneless veal (about 1-1/2 inch cubes)
1 cup flour
2 Tbl. margarine
2 Tbl. olive oil
4 large onions, chopped (3-4 cups)
1 Tbl. chopped garlic (bottled is fine)
1-1/2 cups dry white wine
1 14.5 oz. can beef broth, uncondensed (or 2 cups reconstituted beef bullion)
3 ozs. (1/2 of a small can) tomato paste
1 tsp. coarse black pepper
1/2 tsp. salt
1 lb. pkg. sliced mushrooms
1/2 cup chopped fresh parsley
One recipe Herbed Saffron Rice (recipe follows)
Pour flour into a food-safe plastic bag. Pat veal cubes with a paper towel to remove any moisture. Add a few cubes at a time into the bag, close securely, then gently shake to coat cubes. Remove coated cubes to a plate and repeat with the rest of the cubes. Discard bag and remaining flour.
Heat a large skillet or dutch oven over medium-high heat. When hot, add margarine and olive oil. When margarine melts completely, add onions and saute for 5 minutes, or until softened (if onions start to brown early, reduce heat). Add garlic and stir for another 30 seconds. Push onions to sides of skillet, then add 1/2 of the veal cubes and brown on all sides. Remove browned cubes and keep warm. Add remaining cubes and repeat. When second batch is browned, add back the first batch.
Add broth, wine, broth, tomato paste, salt and pepper. Cover, bring to a boil, then reduce heat and gently simmer for one hour, stiring occasionally, or until the veal is cooked through and tender.
Add mushrooms. Simmer uncovered for another 5 minutes or so, until mushrooms release their juices and reduce a bit. Remove skillet from heat, and add parsley. recover and let sit for another 5 minutes.
Best served with Herbed Saffron Rice.