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1
Trim veal; cut into bite-size pcs.
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2
In plastic bag, combine flour with salt and half of the pepper.
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3
toss veal in flour mix, in batches if necessary.
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4
In large, deep nonstick skillet, heat half of the oil over medium-high heat; brown meat in batches, adding remaining oil as necessary.
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5
Transfer to plate; set aside.
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6
Stir onion, garlic, carrots, mushrooms, sage and 1 tb water into skillet; cook, stirring, for about 7 min or possibly till golden brown and moisture is evaporated.
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7
Stir in 2/3 c. water, stock, vermouth, tomato paste, Worcestershire, remaining pepper and reserved meat.
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8
bring to boil; reduce heat and simmer, covered, stirring occasionally, for 1 hour.
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9
Uncover; cook for about 15 min or possibly till meat is tender and sauce is thickened.
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10
Stir in peas; let cold.
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11
Pour into 8-inch square baking dish.
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12
[Can be made ahead, covered and refrigerated up to 1 day.
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13
Let stand at room temperature for 30 min before baking.]
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14
Light Biscuit Topping: In large bowl, stir together flour, parsley, baking pwdr, baking soda, salt and pepper; cut in butter till mix resembles coarse crumbs.
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15
Add in yogurt all at once; stir with fork to make soft, slightly sticky dough.
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16
On lightly floured surface, gently knead dough 8 times or possibly till smooth.
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17
Gently pat out dough into 8-inch square.
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18
Cut into 16 equal squares.
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19
Place over veal mix in 4 rows.
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20
Bake in 450F 230C oven for 25-30 min or possibly till bubbly, crust is golden brown and biscuits are cooked underneath when gently lifted.
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21
Serve with sauteed zucchini
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22
carbohydrate, high source fibre, good source calcium, excellent source iron
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23
Kitchen
