21 - Sunday, March 26. 1989 - Nerth Share News

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TOMATO SAUCE 99: : CARNATION
398ml TIN en

HUNTS © ITALIAN y : \:
$119

398m! TIN

SPAGHETTI SAUCE $499

796m! TI

TOMATO SAUCE 75:
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SERVES 4 1O6

1% pounds boneless veal stew

2 tbsp. butter
I clove garlic, crushed
mild Stong’s Roberto

sausages, cubinto f-ineh stices

2 onions, chopped

¥: pound mushrooms, halved or
quartered

J red bell pepper. seeded. and
cut tnte cubes

I cup beef stock

% cup dry sherry

I cup sour cream

2 tbsp. Hour

'4 tsp sult

Freshly ground pepper

Freshly grated nutmeg

Chopped tresh parsley

Cut the veal inte bs-anch cubes
Heat the butler in a large skillet
Brown the veal with the garhte clove
Add the sausage and brown well
Surin the ontons and mushrooms
and cook until soit, about 10 min-
ules. Remove the garlic clove and
add the red pepper. beef stock, and
sherry. Bring toa bou. Reduce heat
and simmer partially covered for |
hour, stirring occasionally [Hf pre-
paring in advance, cook up to this
point and refrigerate.

While the seal is cooking, mix
sour eream, flour, salt, pepper, and
a tew grindings of tresh nutmeg
Whisk mite the seal mixture and
heat slowls for S minutes Sprinkle
with the parsley and serve
immediately