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Categories:Viewed: 194 - Published at: 6 years ago
Ingredients
- 2 1/2 lbs. boneless veal, cut in 1 1/2" chunks
- 1/2 c. seasoned flour
- 1/3 c. oil
- 8 ounce. mushrooms, sliced
- 2 c. chicken broth
- 1 pkg. frzn artichoke hearts
- 1 tbsp. lemon juice
- 1 teaspoon celery seed
- Grnd pepper
- 1/3 c. half and half
- 1/2 c. pitted ripe olives
Method
- Seasoned Flour: 1/2 c. flour, 1 1/2 tsp.
- salt and 1 tsp.
- pepper.
- Coat meat with flour and brown in oil.
- Reduce heat to medium low.
- Drain off all but 1 Tbsp.
- oil.
- Add in mushrooms, cook 4 min.
- Add in broth, bring to boil.
- Return meat to pot, reduce heat.
- Cover and simmer 1 hour.
- Stir in artichoke hearts, lemon juice, celery seed, pepper and half and half.
- Bring to boil.
- Reduce heat.
- If too thick add in more broth.
- Cover and simmer 15 min.
- Stir in olives.
- Serves 6.
