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Veal Stew with Sockarooni Sauce and Hot Buttered Noodles

2 Tbsp vegetable oil
2 pounds veal stew meat, cut into 1-inch chunks
2 Tbsp flour
1 large onion, chopped
2 cups baby bella mushrooms, sliced, (or comparable mushroom)
1 cup carrots, sliced
1/2 cup white wine
1 cup Newman’s Own® Sockarooni Sauce
1 1/2 cup chicken stock
1 bay leaf
Salt, pepper to taste
12 ounces flat egg noodles, cooked and tossed with 1 Tbsp butter
Chopped parsley for garnish

Heat 1 Tbsp oil in a large stew pan. In a bowl, mix veal with flour.

Place the veal in a stew pan and cook, stirring frequently until it starts to brown. Put the veal back in the bowl and set aside.

To the stew pan, add another Tbsp of oil. Add onions, mushrooms, and carrots, and sauté until the onions are translucent. Return the veal to the pan and mix well.

Pour wine, Sockarooni sauce, and chicken stock over. Bring to boil then bring heat to low, cover, and simmer, stirring occasionally, for 1 1/2 hours or until the veal is tender. If the veal stew is still not thick enough, bring to boil for just a few minutes, stirring frequently, to reduce to the desired consistency.

Serve over buttered noodles and sprinkle with parsley.

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