Zucchini and salami stew


Ingredients

4 oz salami
1/4 cup flour, all-purpose
1/2 tsp salt
1/8 tsp pepper, black
1 1/2 lb stew meat (beef, veal, lamb or pork) 1 in cubes
3 tbsp vegetable oil
16 oz tomatoes, canned, with liquid cut up
1 cup chicken broth
1 med onion, chopped
3 tbsp parsley, fresh, chopped
1 tsp rosemary, dried
1/2 tsp sage, ground
3 med carrots, cut into 1/2″ pieces
4 cups sliced fresh mushrooms
2 med zucchini, sliced 3/8″ thick
parmesan cheese

How to prepare

Cut salami into 1/2″ slices, then into bite-size pieces. Set aside. In paper or plastic bag combine flour, salt, and pepper. Add meat cubes, a few at a time, shaking to coat. In dutch oven brown meat, half at a time, in hot oil or shortening. Drain off fat. Return all meat to dutch oven. Stir in undrained tomatoes, chicken broth, onion, parsley, rosemary, and sage.
Bring to boiling; reduce heat. Cover and simmer till meat is nearly tender (about 30 minutes for veal, lamb or pork; about 1 1/4 hours for beef). Add carrots; cover and simmer for 20 minutes. Add mushrooms, zucchini, and salami; cover and simmer about 10 minutes longer or till meat and vegetables are tender. Sprinkle each serving with parmesan cheese. Serving size : 6

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