1-Pot: Mushroom & Veal Pot Pie
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1-Pot: Mushroom & Veal Pot Pie
  Veal    Pie    Mushrooms  
Last updated 6/12/2012 12:41:27 AM. Recipe ID 235. Report a problem with this recipe.
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      Title: 1-pot: mushroom & veal pot pie
 Categories: Veal, Pastry*pies
      Yield: 4 Servings
 
      1 lb Stewing veal
      3 tb All-purpose flour
    1/4 ts Salt
    1/2 ts Pepper
      1 tb Vegetable oil
      1    Onion, chopped
      1    Garlic clove, minced
      2    Carrots, chopped
      3 c  Mushrooms, sliced
    1/2 ts Dried sage
      2 c  Beef stock
      2 tb Dry vermouth [optl]
      1 tb Tomato paste
      1 ts Worcestershire sauce
      1 c  Frozen peas

-------------------LIGHT BISCUIT TOPPING------------------------
  1 1/4 c  All-purpose flour
      1 tb Fresh parsley, chopped
      2 ts Baking powder
    3/4 ts Baking soda
        pn Salt
        pn Pepper
      3 tb Butter, cold
    3/4 c  Plain low-fat yogurt
 
  Trim veal; cut into bite-size pieces. In plastic bag, combine flour
  with salt and half of the pepper. toss veal in flour mixture, in
  batches if necessary.
  
  In large, deep nonstick skillet, heat half of the oil over medium-high
  heat; brown meat in batches, adding remaining oil as necessary.
  Transfer to plate; set aside.
  
  Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into
  skillet; cook, stirring, for about 7 minutes or until golden and
  moisture is evaporated. Stir in 2/3 cup water, stock, vermouth,
  tomato paste, Worcestershire, remaining pepper and reserved meat.
  bring to boil; reduce heat and simmer, covered, stirring
  occasionally, for 1 hour. Uncover; cook for about 15 minutes or until
  meat is tender and sauce is thickened. Stir in peas; let cool. Pour
  into 8-inch square baking dish.
  
  [Can be made ahead, covered and refrigerated up to 1 day. Let stand
  at room temperature for 30 minutes before baking.]
  
  Light Biscuit Topping: In large bowl, stir together flour, parsley,
  baking powder, baking soda, salt and pepper; cut in butter until
  mixture resembles coarse crumbs. Add yogurt all at once; stir with
  fork to make soft, slightly sticky dough.
  
  On lightly floured surface, gently knead dough 8 times or until
  smooth. Gently pat out dough into 8-inch square. Cut into 16 equal
  squares. Place over veal mixture in 4 rows. Bake in 450F 230C oven
  for 25-30 minutes or until bubbly, crust is golden and biscuits are
  cooked underneath when gently lifted.
  
  Serve with sauted zucchini
  
  4 servings for $16.70CDN [Nov 95]
  
  Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g
  carbohydrate, high source fibre, good source calcium, excellent
  source iron
  




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Recipe ID 235 (Apr 03, 2005)

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