Veal Stew with Sausage and Peppers
Nutrition
Calories: 1964.71 kcalCarbohydrates: 54.99 gProtein: 25.23 gFat: 175.63 gSaturated Fat: 83.69 gCholesterol: 205.37 mgSodium: 206.65 mgFiber: 3.85 gVitamin A: 58.43225 IUCalcium: 58.11 mgIron: 6.1 mg
Ingredients
- 3 lbs lean boneless veal cut into 1-1/2-inch cubes
- 1 cup dry red wine
- 1 cup plus 2 tbsp flour
- 3 tbsp paprika
- Salt
- Freshly ground pepper
- 2 tbsp vegetable oil
- 5 tbsp butter
- 1/4 lb hot Italian sausages cut into 1/2-inch slices
- 1/2 lb fresh mushrooms, halved
- 2 leeks with 1 inch of green, cleaned and finely sliced
- 1 medium onion chopped
- 1 tbsp sugar
- 2 cloves garlic minced
- 3 carrots peeled and sliced
- 1 yellow pepper julienned
- 1 red pepper julienned
- 1 green pepper julienned
- 2 to matoes peeled, seeded, and chopped
- 1 tbsp chopped fresh basil or 1 tsp dried basil
- 1 tbsp chopped fresh thyme or 1 tsp dried thyme
- 1/4 tsp freshly grated nutmeg
- 2 tsp Dijon mustard
- 1 tbsp lemon juice
- 3 tbsp finely chopped fresh parsley
- 1/2 cup dry white wine
- 1/4 cup cognac
- 1 cup Chicken Stock Made with Veal Bones
- Chopped fresh parsley
Instructions
- In a large bowl, cover the veal pieces completely with the red wine and let stand for 3 hours. Drain, reserving the marinade. Dry the veal pieces with paper towels.
- In another bowl, combine 1 cup of the flour, the paprika, and salt and pepper to taste.
- In a large flameproof casserole, heat the oil and 2 tablespoons of the butter. Coat the pieces of veal with the seasoned flour, shaking off the excess, and brown the veal in the casserole, a few pieces at a time. (Flour the veal only when it is ready to be browned, so that the meat does not get soggy.) Remove the veal pieces to a large bowl as they are browned.
- When all the veal has been browned, brown the sausage slices in the fat left in the casserole and add to the bowl with the veal.
- In the casserole, heat the remaining 3 tablespoons of butter and in it cook the mushrooms, leeks, and onion over high heat, stirring well to dislodge the brown bits in the casserole, for 3 minutes. Add the veal, sprinkle with the sugar, and cook for 5 minutes, stirring constantly, until the sugar has caramelized slightly. Lower the heat to moderate and add the garlic, carrots, peppers, and tomatoes. Sprinkle with salt and pepper to taste, the remaining 2 tablespoons of flour, the basil, thyme, and nutmeg and cook for 5 minutes, stirring constantly. Mix in the mustard, lemon juice, and parsley.
- In a small saucepan, combine the red-wine marinade, the white wine, and cognac. Reduce the liquid over high heat to 1 cup and stir it into the casserole with the stock.
- Bring the contents of the casserole to a boil, cover, and bake in a preheated 350-degree oven until the veal is tender but not overcooked, about 1 hour.
- Garnish with the chopped fresh parsley.