| | | | 1 |  | tablespoon olive oil | | | | | 1 | | pound lean veal shouldercut into 1 1/2-inch cubes | | | | | 1/2 | | teaspoon salt | | | | | | Freshly ground black pepper | | | | | 20 | | shallots(about 1 1/2 pounds), peeled and left whole | | | | | 2 | | cloves garlic, minced | | | | | 1 | | tablespoon all-purpose flour | | | | | 1/2 | | cup dry white wine | | | | | 1 1/2 | | cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 8 | | fresh sage leaves, or 1 teaspoon dried | | | | | 2 | | large sprigs fresh thyme, or 1/8 teaspoon dried | | | | | 2 | | Yukon gold potatoes(about 1/2 pound), peeled and cut into 3/4-inch pieces | | | | | 4 | | ounces cremini or button mushrooms, thinly sliced | | | | | 4 | | ounces oyster or shiitake mushrooms, stemmed and thinly sliced | | | | | 2 | | tablespoons snipped fresh chives | | | | | 1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Season veal with salt and pepper, and sauté quickly, stirring to brown the pieces on all sides. Remove to a platter. | | | | | 2. Reduce heat to medium, add shallots and 3 tablespoons water, and sauté until water has evaporated, about 1 minute. Add garlic and flour, and cook, stirring, for 1 minute longer. Add wine and simmer for 2 minutes. Add stock, the veal with any juices from platter, sage, and thyme, and bring to a boil. Reduce heat so that stew is barely simmering, cover, and cook for 30 minutes. Add potatoes, cover, and cook for 25 minutes longer, or until meat and potatoes are tender. | | | | | 3. Heat a large nonstick skillet over medium-high heat until it is very hot. Add mushrooms, and cook, stirring, for about 3 minutes (if mushrooms stick to the pan, add a tablespoon of water). Add mushrooms to the stew, and stir briefly. Just before serving, remove the thyme sprigs, and stir in chives. | | | | | | Per serving: 336 calories, 12 g fat, 130 mg cholesterol, 20 g carbohydrate, 474 mg sodium, 34 g protein, 2 g dietary fiber. | | |
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