Ragout of Veal

Ingredients

• 3  bay leaves 
• 1 cup no-salt-added beef broth undiluted canned
• 0.3 teaspoon rosemary dried
• 0.3 cup vermouth dry
• 1 tablespoon flour all-purpose
• 1.5 cups mushrooms fresh sliced
• 3 tablespoons parsley fresh chopped
• 1.5 teaspoons garlic chopped
• 0.8 cup leeks sliced
• 1 teaspoon olive oil divided
• 3 tablespoons olives pitted ripe coarsely chopped
• 0.5 teaspoon pepper freshly ground
• 2 servings try build-a-meal 
• 0.1 teaspoon salt 
• 0.8 cup tomatoes peeled seeded chopped
• 0.5 pound veal boneless lean

Equipment

• frying pan
• paper towels

Directions

1. Trim fat from veal; cut veal into 1-inch cubes.
2. Combine flour and pepper in a shallow dish; dredge veal in flour mixture. Coat a medium nonstick skillet with cooking spray; add 1/2 teaspoon olive oil.
3. Place over medium-high heat until hot.
4. Add veal; cook until browned on all sides, stirring frequently.
5. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
6. Add beef broth and vermouth to skillet; bring to a boil.
7. Add veal, leeks, and next 4 ingredients. Cover, reduce heat, and simmer 1 hour.Coat a small nonstick skillet with cooking spray; add remaining 1/2 teaspoon oil.
8. Place over medium-high heat until hot.
9. Add mushrooms; saute 4 minutes or until tender.
10. Add parsley, olives, and salt; stir well.
11. Add mushroom mixture to veal; cook, covered, 15 minutes or until veal is tender.
12. Remove and discard bay leaves.