Ingredients:

½ lb mushrooms, halved 250g
3 tablespoons minced shallots 45ml
2 cloves of garlic, crushed
6 tablespoons butter, divided 90ml
1 cup Marsala cooking wine 250ml
2 lb Veal Stew 1000g
¼ cup flour for dredging 60ml
1½ cup beef broth 375ml
3 tomatoes, quartered
2 green peppers, cubed
2 large potatoes, pared and cubed
1 large yellow onion, chopped
1 teaspoon grated orange peel 5ml
2 tablespoons flour 30ml
1 bay leaf

Instructions

In large skillet, sauté first 3 ingredients in 4 tablespoons (60ml) butter.Over high heat, add wine, cook until reduced to half.Pour mixture into 3-quart casserole. (2.8Litre)Toss Veal lightly into flour.Sauté in remaining 2 tablespoons butter.Add next 4 ingredients sauté 5 minutes stirring frequently.Add grated orange peel.Stir in flour.Add beef broth.Simmer, stirring constantly, until mixture thickens.Boil 1 minute.Stir mixture into casserole add bay leaf.Cover, bake 1¼ hours in 350ºF (176°C) oven, or until meat and vegetables are tender.Remove bay leaf and serve or freeze.