Veal Zingara

Name: Veal Zingara
Ingredients: 1 (6 lb) veal rump roast; 4 -6 tablespoons shortening; flour; 1 garlic clove; 2 teaspoons salt; 1 teaspoon pepper; 1/2 lb mushroom; 2 1/2 cups boiling water; 2 chicken bouillon cubes; 1/4 cup tomato paste; 1 tablespoon Worcestershire sauce; 1 teaspoon oregano; 1/4 teaspoon hot pepper sauce; 1/4 teaspoon saffron; 1/4 teaspoon allspice; 3 ounces blanched almonds; 16 small white onions; 8 medium potatoes; 1 (10 ounce) package green peas, frozen

19 ingredients

1 steps

Ingredients

1 (6 lb) veal rump roast
4 -6 tablespoons shortening
flour
1 garlic clove
2 teaspoons salt
1 teaspoon pepper
1/2 lb mushroom
2 1/2 cups boiling water
2 chicken bouillon cubes
1/4 cup tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon oregano
1/4 teaspoon hot pepper sauce
1/4 teaspoon saffron
1/4 teaspoon allspice
3 ounces blanched almonds
16 small white onions
8 medium potatoes
1 (10 ounce) package green peas, frozen

Directions

1

["Cut the bones out of the veal and trim fat, cut into 2\" chunks. Heat the shortening in a large skillet. Dredge meat in flour. Drop garlic into the skillet and begin browning some of the meat. Season with salt and pepper as it browns. Remove brown meat to toweling. Saute mushrooms in same skillet until tender and drain on paper towel. Without cleaning skillet