Veal Provence Recipe

• 2 tbsp. butter or possibly extra virgin olive oil
• 2 lbs. lean veal (or possibly beef), cut in 1" squares
• Salt
• 3/4 c. finely sliced celery, include some top leaves
• 2 finely sliced young carrots
• 1 lg. white onion, sliced very thin
• 1/2 teaspoon powdered thyme
• 1/4 teaspoon mace
• 4 shakes grnd white pepper
• 1 pound fresh mushrooms, sliced, stems & all
• 1 (12 ounce.) can beer
• 2 tbsp. flour mixed well into 1 c. lowfat sour cream

1. Use a large heavy kettle with sturdy bottom.
2. In it heat 2 Tbsp.
3. butter or possibly extra virgin olive oil.
4. When melted, add in meat and turn gently to brown then add in the sliced onions, carrots, celery and seasonings.
5. Add in 2 tsp.
6. of salt at this time.
7. Mix well together and then add in can of beer.
8. Cover tightly and simmer till very tender, about 2 hrs.
9. Add in sliced mushrooms during last 15 min or possibly cooking.
10. Remove mix from heat while you add in: lowfat sour cream that has been mixed with flour.
11. Replace kettle over heat.
12. Stir gently over low heat for 3 min.
13. Taste for salt.
14. Serves 8 to 10.

butter, lean veal, salt, celery, carrots, white onion, powdered thyme, mace, white pepper, mushrooms, beer, flour mixed

Taken from cookeatshare.com/recipes/veal-provence-22617 (may not work)