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veal shoulder butter armagnac mustard chicken broth Chablis currant jelly fresh parsley tarragon sage cornstarch water fresh mushrooms green pitted olives
Viewed: 38 - Published at: 7 years agoIngredients
- 1 1/2 lbs. boneless veal shoulder
- 1/2 c. butter
- 1/4 c. armagnac, cognac or possibly brandy
- 1 teaspoon Dijon style mustard
- 2 1/2 c. chicken broth
- 1/2 c. chablis
- 2 teaspoon currant jelly
- 1/4 c. minced fresh parsley
- 1 teaspoon dry tarragon leaves
- 1/2 teaspoon sage
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1/2 pound sm. fresh mushrooms
- 1 c. green pitted olives
Method
- Cut meat into cubes no larger than 2".
- Heat 1/4 c. of the butter in a large frying pan.
- Brown meat without crowding.
- As they brown, transfer to 1 1/2 qt casserole with lid.
- When all pcs are browned return meat to frying pan.
- Add in armagnac and ignite.
- Stir in mustard.
- Return meat to casserole.
- Pour in chicken broth and wine.
- Cover.
- Place in oven.
- Bake at 325 degrees for 2 to 2 1/2 hrs or possibly till veal is very tender.
- Add in jelly, half of the parsley, tarragon and sage.
- Mix together cornstarch and water.
- Stir into casserole; cook till thickened.
- Meanwhile, heat remaining butter in frying pan over high heat.
- Brown mushrooms 3 to 5 min.
- When ready to serve, garnish stew with mushrooms, pitted olives and remaining parsley.
- Tips: After browning meat, brown mushrooms in same pan without washing.
