3 pound veal stew meat
2 medium chopped onions
1/4 cup chopped parsley
1 tablespoons minced garlic
3 tablespoons olive oil
2 large sliced carrots
3 cubed potatoes
1/4 cup dry white wine
water or beef boullion
flour for dredging
Dredge veal pieces in flour, and fry in olive oil over medium heat until browned evenly. Add garlic and onions and saute for another 5 minutes. Add just enough water or boullion to cover the meat. Reduce to a simmer, cover
and continue to cook for another 45 minutes. Add vegetables, parsley and wine. Continue cooking until vegetables are tender and serve. Hearty and delicious!
Posted in Meats & Casseroles
