Etuvee de Veau au Vin Rouge

1. 1

   Saute onions in butter until just wilted.

2. 2

   Roll meat cubes in seasoned flour and add to pan.

3. 3

   Saute the veal, turning to brown on all sides.

4. 4

   When browned, add enough red wine to just cover the shallots, garlic, and basil.

5. 5

   Cover and cook gently in a 325F oven for 2 1/2 to 3 hours, or until veal is tender.

6. 6

   Remove meat to a hot platter and pour sauce over it (you may return it to the top of the stove and stir in beurre manie if you want a thicker sauce).

7. 7

   Garnish with chopped parsley and serve with boiled new potatoes and chopped cooked spinach flavored with garlic, olive oil, and lemon juice.

8. 8

   With this, drink a fine red Beaujolais.

No additional tips available.