Ragout Of Veal

• 1/2 pound lean, boneless veal
• 1 tablespoon all-purpose flour
• 1/2 teaspoon freshly ground pepper
• Olive oil-flavored vegetable cooking spray
• 1 teaspoon olive oil, divided
• 1 cup canned no-salt-added beef broth, undiluted
• 1/4 cup plus 2 tablespoons dry vermouth
• 3/4 cup sliced leeks
• 3/4 cup peeled, seeded, and chopped tomato
• 1 1/2 teaspoons chopped garlic
• 1/4 teaspoon dried rosemary
• 3 bay leaves
• 1 1/2 cups sliced fresh mushrooms
• 3 tablespoons chopped fresh parsley
• 3 tablespoons coarsely chopped pitted ripe olives
• 1/8 teaspoon salt

1. Trim fat from veal; cut veal into 1-inch cubes. Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil. Place over medium-high heat until hot. Add veal; cook until browned on all sides, stirring frequently. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
2. Add beef broth and vermouth to skillet; bring to a boil. Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.
3. Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil. Place over medium-high heat until hot. Add mushrooms; saute 4 minutes or until tender. Add parsley, olives, and salt; stir well. Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender. Remove and discard bay leaves.

lean, flour, freshly ground pepper, olive oil, olive oil, salt, leeks, tomato, garlic, rosemary, bay leaves, mushrooms, parsley, olives, salt

Taken from www.myrecipes.com/recipe/ragout-of-veal (may not work)