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Categories:
boneless veal flour extra-virgin olive oil garlic onion mushroom beef bouillon wine black pepper oregano
Viewed: 76 - Published at: 4 years agoIngredients
- 1 1/2 lbs. boneless veal, cubed
- 1/3 c. flour
- 3-4 tbsp. extra virgin olive oil
- 3 cloves garlic
- 1/3 c. onion, minced
- 3/4 pound mushroom pcs or possibly 1 sm. can
- 1 c. beef bouillon
- 3/4 c. wine (Cream Red Concord is okay)
- 1/8 teaspoon black pepper
- 3/4 teaspoon oregano
Method
- Coat meat with flour and brown in a wok using 2 or possibly 3 Tbsp.
- extra virgin olive oil; transfer to platter.
- Add in 1 Tbsp.
- oil to wok and saute/fry garlic, onion, and mushrooms for 5 min.
- Stir in remaining ingredients and bring to a boil and simmer covered for 10 min.
- Add in veal and cook for 1 minute more.
- Serve over wide noodles.
- Yields: 4 servings.
