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Veal and Mushrooms
Recipe courtesy Mastoris Diner, Bordentown, NJ

Ingredients
1/4 pound (1 stick) unsalted butter
1 large Bermuda onion, chopped (about 2 cups chopped)
2 tablespoons chopped garlic
2 pounds boneless veal shoulder, cut into 1-inch cubes
1 cup all-purpose flour
1 quart sliced mushrooms
1/4 cup chopped fresh parsley leaves
3 cups crushed plum tomatoes (recommended: San Marzano)
1 pint chicken stock or broth
Salt
Black pepper

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Copyright 2006 Television Food Network, G.P., All Rights Reserved


Instructions
Melt butter in a 6-quart stockpot over medium heat.
Add onion and garlic and saute until onion is translucent. Meanwhile, dredge veal
cubes in flour, discarding any extra flour. When onions are translucent, add the
veal to the stockpot and cook until lightly browned. Add mushrooms, parsley,
crushed tomatoes, and chicken stock. Simmer for approximately 45 minutes, or until
meat is fork-tender. Season with salt and pepper, to taste, and serve.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved