Friday, June 18, 2010

Thursday: quick(ish) stewed veal

Andrea found some veal stew meat at half price, so that formed the basis for dinner.

Cut the veal into thinnish slices; brown well in clarified butter; add minced garlic, diced onion, diced carrot, and cook a few minutes; sprinkle over some flour and cook a few more minutes; deglaze with white wine and let it reduce to half; add chicken bouillon and bring to a simmer; add chopped fresh herbs and simmer for 20-30 minutes; just before serving add more herbs.

We ate this with sauteed spinach (the usual garlic, chili preparation, drizzled with balsamico for serving), noodles, and a big green salad.

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