Please Fave the Original Submission here.

From yours truly !

******************************

This is a rather simple recipe from my 'bible' - The New York Times Cookbook - though it DOES take time to make!

Ingredients:

1 package veal stew meat (if you dont like the idea of cooking baby cows, you can always sub with boneless skinless chicken breasts)
flour to dredge (1/4 cup)
rosemary
parsley
salt and pepper
1 tsp paprika
1/2 large onion, chopped
2 cloves garlic
1/4 cup olive oil
1 tablespoon tomato paste
1 cup chicken stock
1/2 cup white wine
12 whole olives, sliced (You can use any kind - I had put in a mix of large green, capers and oil-cured black olives)
1 can chopped mushrooms (optional)
Your favorite pasta (I had this tomato linguine, but anything is fine)

To make:

Preheat the oven to 300 degrees F

Get your dutch oven (I have a heat-proof saute pan, same thing) and to high with the oil to coat.

Get a small bowl and put in your flour, salt, pepper and rosemary and stir - then dredge the veal with the flour mix.

Saute the onions and garlic until translucent, then...

Brown the veal, then add the wine to deglaze - then put in your mushrooms, tomato paste (If using) and your chicken stock, then cover...by this time your oven should be ready to go.

This needs to cook for 2 hours, so make sure you plan accordingly!

But before the last half hour - thats when you stir, and then put in your olives (or olive mix) and then let it do its magic.

Next time though, since I did have a good bit of flour dredge left, I might put in an extra tablespoon in this to thicken - it was just a touch oily.

Other than THAT though, very tasty, would make again!

******************************

Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being

This recipe also contains alcohol, please use it and in your dishes responsibly!