Title: Veal Stew with Fresh Peas
Categories: Main, Course
Yield: 6 Servings

2 lb Cubed boneless veal
Shoulder
Salt and ground white pepper
To taste
Paprika -- to taste
2 tb Butter
1 tb Vegetable oil
1 sm Onion -- finely chopped
1 md Tomato, peeled, seeded --
Chopped
1 lg Carrot -- in 1/4-inch
Slices
1/8 ts Dried tarragon
3/4 c Dry white wine
1/2 c Shelled fresh peas
Chopped parsley -- for
Garnish

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