2 pounds veal, cut into pieces
3 cups Bone Broth, Beef, unsalted if possible
1 cup dry Vermouth
2 pints of assorted mushrooms of choice
3 shallots, diced
¼ cup of fresh peas
¼ cup crème fresh
4 tablespoons unsalted butter
2 tablespoons unbleached flour
2 tablespoon of porcini powder
1 teaspoon white balsamic vinegar
½ teaspoon paprika
bouquet garni – Sprigs of Parsley, Thyme, chervil, and Bay leaves (2 of each tied together with twine)
12 french green beans
12 snow peas
12 cherry tomatoes, halved
A handful of fresh parsley, chopped and stems removed for garnish
Salt and Pepper to taste
Wash the veal pieces, and then pat dry with paper towels. Melt half the butter with the oil in a large, dutch oven over medium heat. Add the veal pieces and cook for 10 minutes, turning occasionally, or until just golden in color. Sprinkle the veal with the flour, turning the pieces to coat. Cook over low heat for about 4 minutes, turning once or twice.
Pour in the vermouth, porcini powder, paprika, and bring to a boil, then add the broth. Push the veal pieces to one side and scrape the base of the casserole, stirring until well blended.
Bring the liquid to a boil, add the bouquet garni, fresh peas, and season with a pinch of salt and white pepper. Cover and simmer over medium heat for 45 minutes until the veal is tender.
Meanwhile, in a frying pan, heat the remaining butter over medium-high heat. Add the mushrooms and shallots with vinegar and cook for 5 to 7 minutes until the mushrooms are golden, stirring. Add French green beans, snow peas, and tomatoes, cover, and let stand for 5 to 8 minutes.
Add the mushrooms, shallots, beans, snow peas, tomatoes to the veal and cook about 5 minutes more. Discard the bouquet garni. Whisk the crème fresh (if using) and adjust the seasoning. Sprinkle with parsley and serve with a nice baguette.