Veal and Artichoke Ragout
3T flour ( I used 1/2 regular and 1/2 soy flour)
1/2 tsp. salt
1/2 t tsp. dried basil
1/2 tsp. dried rosemary
1/4 tsp. pepper
2 lbs. boneless veal stew meat cut into 1 inch cubes
1/4 c vegetable oil, divided
1/2 lb. fresh mushrooms, sliced (I used about 1/2-2/3 this amount)
8 oz. chicken broth
1 cup Chablis
14 oz artichoke hearts, drained, quartered
Combine: first 6 ingredients in a bowl or ziploc bag: add veal, tossing to coat
Heat: 2T oil in a Dutch oven over medium heat; add half of veal. Cook until browned, stirring often. Remove veal.
Repeat procedure with remaining oil and veal, reserving remaining flour mixture. Remove veal and set aside.
Add: Mushroom to Dutch oven and cook until tender, stirring often. Stir in reserved flour mixture; cook 1 minute, stirring constantly. Stir in chicken broth, wine, and veal.
Bring: to a boil. Cover, reduce heat, and simmer 1 hour. Add: Artichokes; cover and cook 10 to 15 minutes, stirring occasionally.
Yield: 6 cups
Three servings = two cups each serving.
Per serving: Cals 843 Fat 33g Carbs 10g Pro 109g
Chol 440mg Fiber 2.4g Sod 1039mg
Mushrooms and artichoke hearts provide the bulk of the carbs.