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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 pound lean, boneless veal |
1 tablespoon all-purpose flour |
1/2 teaspoon freshly ground pepper |
olive oil-flavored vegetable cooking spray |
1 teaspoon olive oil, divided |
1 cup canned no-salt-added beef broth, undiluted |
1/4 cup plus 2 tablespoons dry vermouth |
3/4 cup sliced leeks |
3/4 cup peeled, seeded, and chopped tomato |
1 1/2 teaspoons chopped garlic |
1/4 teaspoon dried rosemary |
3 bay leaves |
1 1/2 cups sliced fresh mushrooms |
3 tablespoons chopped fresh parsley |
3 tablespoons coarsely chopped pitted ripe olives |
1/8 teaspoon salt |
Directions:
1. Trim fat from veal; cut veal into 1-inch cubes. Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil. Place over medium-high heat until hot. Add veal; cook until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Add beef broth and vermouth to skillet; bring to a boil. Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.
3. Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil. Place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until tender. Add parsley, olives, and salt; stir well. Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender. Remove and discard bay leaves.
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