14 Dec 2012

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Veal Stew


Veal Stew can be made up to two days before serving and freezes well. I like to double the recipe and freeze leftovers in individual serving size containers so a delicious meal waiting for me after a long, hard day.


2 pounds veal, cut into 1/2-inch pieces

1 tablespoon millet flour

1 teaspoon salt

1/4 cup olive oil

1 cup chopped onion

1 tablespoon chopped garlic

1/2 cup white wine

1 cup chicken broth

1 tablespoon Dijon mustard

1 28-ounce can plum tomatoes, drained

and chopped

1 teaspoon fresh or 1/2 teaspoon dried

sage leaves

1 teaspoon fresh or 1/2 teaspoon dried


2 tablespoons butter

1 pound white button mushrooms, cut

into quarters

Black pepper to taste


Chopped parsley

Equipment Needed

Large mixing bowl

3-quart sauté pan with cover

8-10 inch frying pan


  • Toss veal pieces with flour and salt in large mixing bowl.
  • Heat 2 tablespoons oil in sauté pan and add half of the veal pieces; cook over medium high heat until browned. Remove from pan, place pieces in bowl, and repeat process with the remaining pieces of veal. Set aside.
  • Sauté onions and garlic in same pan at medium heat, adding more olive oil as needed. Cook until onions are translucent.
  • Add wine to pan and increase heat to high. Bring wine to a boil; stir together all the pan ingredients. Continue cooking until liquid is reduced by half.
  • Add the chicken broth, and stir in mustard.
  • Stir in tomatoes, veal pieces with any accumulated juice, sage, and rosemary to the pan.
  • Bring to a boil, lower heat to a simmer, cover pan, and cook for 45 minutes.
  • While veal is cooking, melt butter in frying pan and add mushrooms.
  • Cook mushrooms until all liquid released from mushrooms has evaporated.
  • Add mushrooms to veal mixture after it has cooked for 45 minutes and continue to cook covered for another 15 minutes.
  • Sprinkle chopped parsley over the stew before serving.

Serves 6

Quick Tip

When you’re cooking the veal, it’s best not to crowd the pan, because the meat will release a lot of liquid. It won’t have time to evaporate and the meat won’t brown the way it should.



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