Veal and Mushroom Stew

Name: Veal and Mushroom Stew
Yield: 6 - 8 servings
Ingredients: 3 lb (1.5 Kg) stewing veal in 1 1/2-in (4 cm) pieces; 1/4 cup (60 mL) flour; 3 tbsp (45 mL) vegetable oil; 3 tbsp (45 mL) butter; 3 onions coarsely chopped; 2 cups (500 mL) white wine or chicken stock; 1/2 tsp (2 mL) dried thyme; 1 bay leaf; 1 lb (450 g) white mushrooms cut in half; 1 cup (250 mL) 35 % cream; 1/4 cup (60 mL) parsley chopped; Salt and pepper to taste

This is the Veal and Mushroom Stew recipe.

Prep: 20 min
Cooking: 1 h 35 - 1 h 40

Yields 6 - 8 servings

Ingredients

3 lb (1.5 Kg) stewing veal in 1 1/2-in (4 cm) pieces
1/4 cup (60 mL) flour
3 tbsp (45 mL) vegetable oil
3 tbsp (45 mL) butter
3 onions coarsely chopped
2 cups (500 mL) white wine or chicken stock
1/2 tsp (2 mL) dried thyme
1 bay leaf
1 lb (450 g) white mushrooms cut in half
1 cup (250 mL) 35 % cream
1/4 cup (60 mL) parsley chopped
Salt and pepper to taste

CONE QUEST CONTEST

Ready to scoop up a tasty prize? Sign up for More Goodness rewards to play Cone Quest and get a chance to win ice cream.
Plus, you’ll be in for all kinds of savings, recipes, offers and more.

Preparation

Pat veal dry. Dust lightly with salt, pepper and flour. Heat oil in a Dutch oven and sauté veal cubes in batches, adding more oil if necessary.

Add butter to the pan and add onions. Cook a 3,4 minutes. Remove veal from pan.

Deglaze with white wine or chicken stock. Bring to a boil, scraping bottom of pan to mix in solidified juices on the bottom. Add veal. If necessary, add a bit of water or chicken stock so that liquid just covers veal. Add thyme and bay leaf. Cover and cook gently 1 hr.

Add mushrooms and cream. Cook, uncovered, very gently 30 min longer until veal is tender and mixture is thick and creamy. Season with salt and pepper. Serve over pasta or rice and sprinkle with parsley.