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Veal Stew recipe

visitor recipe“My husband loves this dish.”- Recipe submitted by Cynthia Klein of Brooklyn, New York.

Recipe: Veal Stew

2 pounds veal stew2 tablespoons vegetable oil1 (28-ounce) can crushed tomatoes1 (8-ounce) can tomato sauce1 teaspoon minced garlic1 teaspoon paprika1 teaspoon minced onion2 cups water1/2 teaspoon each fresh rosemary and oregano

  • In a large cooking pot or Dutch oven,cook veal in oil over low heat for about 10 minutes, or untilnicely browned.
  • Add the remaining ingredients and bringto a boil over medium-high heat. Reduce heat, cover, and simmerfor about 4 hours or until veal is fork-tender. (“You won’tneed a knife!”)

    Makes 6 servings.

    Veal stew over pasta

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