Ingredients
- 1/2 pounds boneless veal, cut into 1 1/2-inch chunks 4
- Everyday Favourites cooking salt 1 tsp
- Everyday Favourites ground black pepper 1/2 tsp
- Olive oil 5 tbsps
- Large yellow onions, finely chopped 2
- Chicken stock 3 cups
- Gourmet Classic red cooking wine 1 1/2 cups
- Baby carrots 3/4 lbs
- Finely chopped fresh thyme 2 tbsps
- Finely chopped fresh rosemary 2 tbsps
- Wild mushrooms, washed, dried, and cut into 1/4-inch slices 1 1/2 lbs
- Garnish: finely chopped curly parsley 2 tsps
Method
- Preheat the oven to 350°F.
- Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole dish. Sauté the veal on all sides over medium-high heat until it is brown. With a slotted spoon, remove the veal to a platter and set aside.
- Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more.
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