Veal Madras Recipe

• 2 tbsp. butter
• 1/2 pound fresh mushrooms
• 1 1/2 lbs. veal shoulder
• 2 green onions, thinly sliced
• Healthy pinch of rosemary
• 2 med. tomatoes, peeled and cut into eighths
• 1/2 c. white table wine
• Seasoned salt and pepper to taste
• 1 tbsp. flour
• 1/4 c. dry vermouth
• 1/2 med. green pepper, slivered
• 1 clove garlic, pressed
• 1 pkg. (9 ounce.) artichoke hearts, cooked and liquid removed
• 2 tbsp. minced parsley

1. Heat butter in skillet.
2. Cut meat into thin strips; add in to skillet and saute/fry till browned.
3. Remove meat from skillet; add in onion, garlic, green pepper, and mushrooms to pan.
4. Saute/fry 5 min, gently stirring frequently.
5. Return meat to pan.
6. Add in wine, tomatoes, rosemary, salt and pepper.
7. Cover and simmer gently 1 1/2 hrs or possibly till tender, stirring often.
8. Blend vermouth and flour.
9. Stir into contents of skillet.
10. Heat, stirring gently till sauce thickens.
11. Add in artichokes (I halve mine) and parsley.
12. Taste and correct seasonings before serving.
13. Serves 4; 282 calories per serving.

butter, mushrooms, veal shoulder, green onions, rosemary, tomatoes, white table wine, salt, flour, green pepper, clove garlic, hearts, parsley

Taken from cookeatshare.com/recipes/veal-madras-24297 (may not work)