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Title: Veal Stew With Fresh Peas
Yield: 6 Servings

Ingredients

      2 lb cubed boneless veal
      1    shoulder
      1    salt and ground white pepper
      1    to taste
      1    paprika -- to taste
      2 tb butter
      1 tb vegetable oil
      1 sm onion -- finely chopped
      1 md tomato, peeled, seeded --
      1    chopped
      1 lg carrot -- in 1/4-inch
      1    slices
    1/8 ts dried tarragon
    3/4 c  dry white wine
    1/2 c  shelled fresh peas
      1    chopped parsley -- for
      1    garnish

Instructions

1. Sprinkle veal with salt, white pepper, and paprika. In a large skillet,
heat butter with oil over medium heat and brown veal lightly on all sides.
Add onion, tomato, carrot, tarragon, and wine. Bring to a boil, cover,
reduce heat, and simmer until veal is very tender (about 1-1/2 hours).

2. Mix in peas and cook, uncovered, 5 to 8 minutes longer, until they are
just tender. Salt to taste. Sprinkle with parsley and serve.

Serves 6.

Recipe By : The California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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