| Ingredients:
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4 T Bocelli Canola and Extra Virgin Olive Oil Blend
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1 ¾ Lbs. Wild Mix Mushrooms
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5 Lbs. Veal Stew Meat
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1/3 C Baker Boy All Purpose Flour
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2 each Onions, chopped
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2 each Oranges, peeled around circumference and segmented
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2 each Oranges, juiced
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2 C Haserot Chicken Broth
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1 T Natural Pak Chopped Garlic
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1 ½ Lbs. White Toque Parisian Carrots
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TT Salt & Pepper
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Instructions:
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Sauté the garlic and mushrooms in oil for 3 minutes, add the orange segments, cook 2 more minutes.
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Remove and reserve mushroom mix and all juices to a small bowl.
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Flour the veal, brown well in oil in small batches, remove to platter.
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Sauté onion for 3 minutes stirring occasionally.
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Reduce heat; add orange juice, peel, broth and veal (including juices) to pot.
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Bring to boil, reduce to simmer and cook for 1 hour or until veal is tender, stir occasionally.
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Add carrots and cook 10-15 minutes more.
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Add mushroom mix and cook 5 more minutes.
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Remove orange peel, adjust seasonings. |