1 lb stewing veal
3 tbsp all-purpose flour
1/4 tsp salt
1/2 tsp pepper
1 tbsp vegetable oil
1 onion, chopped
1 garlic clove, minced
2 carrots, chopped
3 cup mushrooms, sliced
1/2 tsp dried sage
2 cup beef stock
2 tbsp dry vermouth [optl]
1 tbsp tomato paste
1 tsp worcestershire sauce
1 cup frozen peas
LIGHT BISCUIT TOPPING
1 1/4 cup all-purpose flour
1 tbsp fresh parsley, chopped
2 tsp baking powder
3/4 tsp baking soda
1 pinch salt
1 pinch pepper
3 tbsp butter, cold
3/4 cup plain low-fat yogurt
Directions
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
Source: Canadian Living magazine, Nov 95 Presented in article "Hearty
& Healthy: Casseroles See The Light" Recipe by Canadian Living Test
Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 4 servings
1-Pot: Mushroom & Veal Pot Pie Recipe brought to you by Recipe Ideas
Categories: Casserole; Dessert; Meat; Mushroom; Pie
The History of Recipes
We are able to track the history of `recipes` far back into antiquity, in truth as far into history as pharonic Egypt, and possibly even further than that. In practice though, sadly, these old recipes were just simple pictorial instructions for preparing food.
The truth of the matter is, the most ancient recipe discovered, according to historians is a collection of clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. As we move into The time of the romans around 25BC a roman called Apicius wrote a number of scripts which described recipes enjoyed by his fellow Romans. In his publication, he tells us how the meals were divided into starters, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman cooks were skilled in the use of many different spices, including a few that are still present in modern kitchens such as basil, rue and dill. As we move on, we find two interesting recipe books which were published in the 14th Century - one book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the spicy food that is served today, but instead descriptions of the types of food enjoyed by the upper classes of those days. Later, in the fifteenth century, people returning from the crusades brought back many new foods and spices from the holy land, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an outbreak in cookery books, the majority of which are kept safe in academic collections. The revolution that is television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this 1 Pot_ Mushroom & Veal Pot Pie recipe.
