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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Trim veal; cut into bite-size pieces. In plastic bag, combine flour with
salt and half of the pepper. toss veal in flour mixture, in batches if
necessary.
In large, deep nonstick skillet, heat half of the oil over medium-high
heat; brown meat in batches, adding remaining oil as necessary. Transfer to
plate; set aside.
Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet;
cook, stirring, for about 7 minutes or until golden and moisture is
evaporated. Stir in 2/3 cup water, stock, vermouth, tomato paste,
Worcestershire, remaining pepper and reserved meat. bring to boil; reduce
heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook
for about 15 minutes or until meat is tender and sauce is thickened. Stir
in peas; let cool. Pour into 8-inch square baking dish.
[Can be made ahead, covered and refrigerated up to 1 day. Let stand at room
temperature for 30 minutes before baking.]
Light Biscuit Topping: In large bowl, stir together flour, parsley, baking
powder, baking soda, salt and pepper; cut in butter until mixture resembles
coarse crumbs. Add yogurt all at once; stir with fork to make soft,
slightly sticky dough.
On lightly floured surface, gently knead dough 8 times or until smooth.
Gently pat out dough into 8-inch square. Cut into 16 equal squares. Place
over veal mixture in 4 rows. Bake in 450F 230C oven for 25-30 minutes or
until bubbly, crust is golden and biscuits are cooked underneath when
gently lifted.
Serve with sauted zucchini
Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g carbohydrate,
high source fibre, good source calcium, excellent source iron
| Ingredients:
1 Pound(s) Stewing veal
3 Tablespoon(s) All-purpose flour
1/4 Teaspoon(s) Salt
1/2 Teaspoon(s) Pepper
1 Tablespoon(s) Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 Carrots, chopped
3 Cup(s) Mushrooms, sliced
1/2 Teaspoon(s) Dried sage
2 Cup(s) Beef stock
2 Tablespoon(s) Dry vermouth [optl]
1 Tablespoon(s) Tomato paste
1 Teaspoon(s) Worcestershire sauce
1 Cup(s) Frozen peas
1 Tablespoon(s) Fresh parsley, chopped
2 Teaspoon(s) Baking powder
3/4 Teaspoon(s) Baking soda
3 Tablespoon(s) Butter, cold
3/4 Cup(s) Plain low-fat yogurt |
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