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Categories:
veal cutlets all-purpose butter onion okra tomatoes green pepper water salt pepper parsley flakes tarragon chives chervil ground thyme
Viewed: 23 - Published at: 4 years agoIngredients
- 1 pound boneless veal cutlets, cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 1/4 cup butter or margarine
- 1 medium onion, chopped
- 4 cups sliced okra or 2 (10-ounce) packages frozen cut okra
- 6 medium tomatoes, peeled and chopped
- 1 large green pepper, chopped
- 2 quarts water
- 2 to 3 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried parsley flakes
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon dried chives
- 1/4 teaspoon dried chervil
- 1/2 teaspoon ground thyme
Method
- Dredge veal in flour. Melt butter in large Dutch oven over medium heat; add veal, and cook 1 minute on each side or until lightly browned. Add onion, okra, and tomatoes; cook 15 minutes over low heat. Stir in remaining ingredients; simmer 2 hours, stirring occasionally.
