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
Serving Size : 6
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.
Amount Per Serving: 246 Calories; 12g Fat (48% calories from fat); 22g Protein; 7g Carbohydrate; 105mg Cholesterol; 145mg Sodium
NOTE:
Tender veal chunks and bright green peas go well with butter-browned new potatoes. To complete the menu add a leafy green salad, French bread, and a dry white wine. For dessert, fresh fruit would be ideal.