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
Written cooking instructions as an idea can be observed back into history, at least as far as the Egypt of the Pharoahs, and quite possibly further than that. Having said that, generally, these ancient cookbooks were just simple pictorial instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to academics are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Continuing our culinary historical journey, there are two interesting books published in the fourteenth century : a cookery book titled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that appears on menues today, but instead recipes for the types of meals on the menues of the rich people of that period. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab countries, including parsley, basil and rosemary. The introduction of these new foods and spices prompted a surge in books on cookery, some of which are now in private libraries. Over the succeeding few hundred years, the powerful and rich competed with each other to lay on the most extravagent banquests, and as a consequence, chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes of the day. The TV revolution gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this 1 Pot_ Mushroom & Veal Pot Pie recipe.
