Recipe - 1-Pot: Mushroom And Veal Pot Pie

1 pound Stewing veal
3 tablespoon Allpurpose flour
One fourth teaspoon Salt
One half teaspoon Pepper
1 tablespoon Vegetable oil
1 Onion, chopped
1 Garlic clove, minced
2 Carrots, chopped
3 cup Mushrooms, cut or sliced up
One half teaspoon Dried sage
2 cup Beef stock
2 tablespoon Dry vermouth [optl]
1 tablespoon Tomato paste
1 teaspoon Worcestershire sauce
1 cup Frozen peas

LIGHT BISCUIT TOPPING
1 One fourth cup Allpurpose flour
1 tablespoon Fresh parsley, chopped
2 teaspoon Baking powder
Three fourths teaspoon Baking soda
pn Salt
pn Pepper
3 tablespoon Butter, cold
Three fourths cup Plain lowfat yogurt

Trim veal; cut into bitesize pieces. In plastic bag, combine flour with
salt and half of the pepper. toss veal in flour mixture, in batches if
necessary.

In large, deep nonstick skillet, heat half of the oil over mediumhigh
heat; brown meat in batches, adding remaining oil as necessary. Transfer to
plate; set aside.

Stir onion, garlic, carrots, mushrooms, sage and 1 tablespoon water into skillet;
cook, stirring, for about 7 minutes or until golden and moisture is
evaporated. Stir in 2/3 cup water, stock, vermouth, tomato paste,
Worcestershire, remaining pepper and reserved meat. bring to boil; reduce
heat and simmer, covered, stirring occasionally, for 1 hour. Uncover; cook
for about 15 minutes or until meat is tender and sauce is thickened. Stir
in peas; let cool. Pour into 8inch square baking dish.

[Can be made ahead, covered and refrigerated up to 1 day. Let stand at room
temperature for 30 minutes before baking.]

Light Biscuit Topping: In large bowl, stir together flour, parsley, baking
powder, baking soda, salt and pepper; cut in butter until mixture resembles
coarse crumbs. Add yogurt all at once; stir with fork to make soft,
slightly sticky dough.

On lightly floured surface, gently knead dough 8 times or until smooth.
Gently pat out dough into 8inch square. Cut into 16 equal squares. Place
over veal mixture in 4 rows. Bake in 450F 230C oven for 2530 minutes or
until bubbly, crust is golden and biscuits are cooked underneath when
gently lifted.

Serve with sauted zucchini

4 servings for $16.70CDN [Nov 95]

Per Serving: about 500 calories, 36 g protein, 15 g fat, 32 g carbohydrate,
high source fibre, good source calcium, excellent source iron

Source: Canadian Living magazine, Nov 95 Presented in article "Hearty &
Healthy: Casseroles See The Light" Recipe by Canadian Living Test Kitchen

[=PAM=] PA_Meadows@msn.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini