Recipe for Veal Stew with Mushrooms and Smoked Provolone 
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Yield:
6
Ingredients:
Amount Ingredient
2 lb veal stew meat cut 1 1/2" cubes
1 tsp salt
1/2 tsp freshly-ground black pepper
2 tbl Atkins Bake Mix
3 tbl butter divided
2 tbl oil divided
2 cup sliced Portabello mushrooms
3 x celery stalks diced
1 med onion chopped
4 x garlic cloves chopped
1 tsp paprika
1 can reduced sodium chicken broth - (14 1/2 oz)
3/4 cup shredded smoked provolone or
mozzarella cheese
Instructions:
Instructions: Sprinkle veal with salt, pepper, and bake mix. In a Dutch oven (or large nonstick skillet with a cover) melt 1 tablespoon butter and 1 tablespoon oil over medium heat. Saute half the veal until lightly browned. Transfer to a platter; repeat with remaining veal.

Melt remaining tablespoon of butter in Dutch oven. Add mushrooms, celery, onion and garlic to Dutch oven. Cook vegetables 10 minutes, stirring occasionally, until softened.

Add paprika, broth, parsley and veal; bring to a simmer. Cover, and cook over low heat 45 to 55 minutes, until veal is tender. Just before serving, stir in cheese and parsley.

This recipe yields 6 servings.

Description: "This recipes showcases the versatility of veal."

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