1 3/4 lb Veal Shoulder Without Bone, Cut In Cubes
1 1/2 lb Veal Ribs Cut In Pieces
1/2 lb Fresh white mushrooms
2 Cloves Garlic
3 Onions
4 Tomatoes
1/2 oz Butter
Olive Oil
1 Bouquet Garni, Parsley,Thyme,bay
2 cup Dry White Wine
20 Green Olives
Salt, Pepper
Tomato Pasta
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Pre-preparation: Peel and chop the onions. Peel the tomatoes and crush them. Clean the mushrooms. Peel and chop the garlic.
1.Put the butter in a pan and brown the meat for a few minutes, set aside.
2.In olive oil (a dash) saute the chopped onions, tomatoes,and garlic for 4 minutes.
3. Add mushrooms, white wine, bouquet garni, 1 table spoon tomato paste, salt and pepper. Simmer on low heat for 10 minutes
4.Add the meat, cover.
5. Simmer on low heat for 40 minutes.
6.Add the olives (without stones) and simmer 10 minutes more.
Note: Put the olives in water a long time before to evacuate the salt.
NOTES : Note from Dianne: I use boneless skinless chicken breasts and cut them into cubes. This is my favorite of all recipes! Dianne Larson Ward, Aberdeen, Washington dianne@olynet.com Recipe by: Michèle , Brussels, Belgium
Posted to MC-Recipe Digest V1 #804 by Dianne Larson Ward <dianne@olynet.com> on Sep 24, 1997
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