Products & Brands

Veal Stew with Oranges, Carrots and Wild Mushrooms

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