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2 pounds cubed boneless veal shoulder
salt and ground white pepper, to taste
1 1/2 tablespoons paprika, to taste
2 tablespoons butter
1 tablespoon vegetable oil
1 small onion, finely chopped
1 medium tomato, peeled, seeded, chopped
1 large carrot, in 1/4-inch slices
1 green pepper, sliced
1/8 teaspoon dried tarragon
3/4 cup dry white wine
1/2 cup shelled fresh peas
chopped parsley, for garnish
Sprinkle veal with salt, white pepper, and paprika. In a large
skillet, heat butter with oil over medium heat and brown veal
lightly on all sides. Add onion, tomato, carrot, green pepper,
tarragon, and wine. Bring to a boil, cover, reduce heat, and simmer
until veal is very tender (about 1-1/2 hours). Mix in peas and
cook, uncovered, 5 to 8 minutes longer, until they are just tender.
Salt to taste. Sprinkle with parsley and serve.
Serves 6.
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Veal Stew with Peppers and Peas