Veal With Spinach And Mushrooms

• 1 tbsp olive oil
• 3 1/3 lb diced veal
• 2 None medium leeks, thinly sliced
• 2 tsp fresh thyme, finely chopped
• 1/2 cup dry white wine
• 2 None chicken bouillon cubes
• 1 (15 oz) can crushed tomatoes
• 1 lb button mushrooms
• 1 None medium red pepper, finely chopped
• 1 lb spinach, coarsely chopped
• 2 tbsp fresh basil leaves, finely shredded

1. In a large saucepan, heat olive oil over medium heat. Working in batches, cook veal, stirring, for 1-3 mins, or until browned. Add leeks and thyme. Cook, stirring, for 2-3 mins, or until leek is soft. Add wine, bouillon cubes, tomatoes, mushrooms and pepper. Reduce heat and simmer, covered, for 1 hours 30 mins, or until veal is very tender.
2. Stir in spinach and basil just before serving.

olive oil, veal, leeks, thyme, white wine, chicken bouillon cubes, tomatoes, button mushrooms, red pepper, spinach, basil

Taken from recipes-plus.com/api/v2.0/recipes/33863 (may not work)