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Veal and Artichoke Ragout from Jennifer

3T flour ( I used ½ regular and ½ soy flour)
1tsp. paprika
½ tsp. salt
½ tsp. dried basil
½ tsp. dried rosemary
¼ tsp. pepper
2 lbs. boneless veal stew meat cut into 1 inch cubes
¼ c vegetable oil, divided
½ lb. fresh mushrooms, sliced (I used about 1/2-2/3 this amount)
8 oz. chicken broth
1 cup Chablis
14 oz artichoke hearts, drained, quartered

Combine:  first 6 ingredients in a bowl or ziploc bag: add veal, tossing to coat

Heat:  2T oil in a Dutch oven over medium heat; add half of veal.  Cook until browned, stirring often. Remove veal. Repeat procedure with remaining oil and veal, reserving remaining flour mixture. Remove veal and set aside.

Add:  Mushroom to Dutch oven and cook until tender, stirring often. Stir in reserved flour mixture; cook 1 minute, stirring constantly.  Stir in chicken broth, wine, and veal.

Bring:  to a boil.  Cover, reduce heat, and simmer 1 hour. Add:  Artichokes; cover and cook 10 to 15 minutes, stirring occasionally.

Yield: 6 cups. Three servings = two cups each serving.
Per serving:
Cals    843
Fat     33g
Carbs   10g
Pro     109g
Chol    440mg
Fiber   2.4g
Sod     1039mg

Mushrooms and artichoke hearts provide the bulk of the carbs.