Spring Veal Stew

1. 1

   Put a 12-inch skillet over high heat, and a minute later add oil and butter.

2. 2

   Add the meat, in one layer (if you use the larger amount of meat you may have to cook in batches).

3. 3

   Cook, undisturbed, until the meat is nicely browned on the bottom, about 5 minutes.

4. 4

   Add tarragon, onions and some salt and pepper.

5. 5

   Cook, stirring occasionally, until onions soften and any meat stuck to bottom of pan is released, about 5 minutes.

6. 6

   Add liquid, stir, reduce heat to low, and cover.

7. 7

   Cook 30 to 40 minutes, or until the veal is tender.

8. 8

   Uncover, add peas and raise the heat to medium.

9. 9

   Cook about 5 minutes, until the peas are done.

10. 10

    Adjust seasoning, garnish if you like and serve.

No additional tips available.