miele_ge
Well-known member
As a rule I don't like chain letters - don't feel the need to pester my friends with unwanted stuff to do. Still, everyone likes a good Recipe now and then and since I already typed this up I thought I would share. Please feel free to add your own favorites to this thread if you choose to.
Veal & Mushroom Stew
Prep time: about 30 minutes. Total time: about 60 to 75 minutes.
1 lb. Veal Stew meat
1 pkg. (12 ounces) Crimini or Baby Bella mushrooms, sliced
1/2 medium onion, chopped
1/2 cup white wine
1 cup canned plum tomatoes, cut up, with their juice
salt and pepper to taste
Extra Virgin Olive Oil
Butter
Method:
Sautee the mushrooms in 2 tablespoons of Olive Oil until tender and starting to brown. Remove from pan and set aside.
Cut the veal into uniform chunks, about 1 inch square, and pat dry. Add a tablespoon of Olive Oil and a tablespoon of butter to the pan and heat on medium-high heat until foaming. Then, in batches, brown the meat well. As the chunks are browned remove to a dish and set aside. After all the meat is done, pour off most of the fat, leaving a tablespoon or so in the pan.
Add the chopped onion and cook until it starts to soften. Turn the heat to high and add the wine, stirring to loosen the bits on the bottom of the pan. When the wine is evaporated, turn the heat to medium and add the browned veal and any juice in the plate, the sautéed mushrooms and the tomatoes. Bring to a simmer then turn the heat to low and cook, stirring occasionally, until the veal is tender (about 30 to 45 minutes). If the sauce is too thin, remove the meat and reduce the sauce to the desired consistency.
Serve over buttered egg noodles - I used homemade fettuccini, but any egg noodle will work.
Notes:
Use the best canned whole tomatoes you can find. Don't use tomato sauce or crushed tomatoes - they can be bitter and harsh.
Crimini mushrooms have more flavor, but regular white mushrooms will be fine.
Drying the meat on paper towels helps the browning processes so don’t skip this step. Also, don't crowd the pan when browning the meat.
Feel free to play with the ratios of the ingredients. If you like mushrooms, add more. Just be careful with the onion as too much will overpower the taste of the veal.
Veal & Mushroom Stew
Prep time: about 30 minutes. Total time: about 60 to 75 minutes.
1 lb. Veal Stew meat
1 pkg. (12 ounces) Crimini or Baby Bella mushrooms, sliced
1/2 medium onion, chopped
1/2 cup white wine
1 cup canned plum tomatoes, cut up, with their juice
salt and pepper to taste
Extra Virgin Olive Oil
Butter
Method:
Sautee the mushrooms in 2 tablespoons of Olive Oil until tender and starting to brown. Remove from pan and set aside.
Cut the veal into uniform chunks, about 1 inch square, and pat dry. Add a tablespoon of Olive Oil and a tablespoon of butter to the pan and heat on medium-high heat until foaming. Then, in batches, brown the meat well. As the chunks are browned remove to a dish and set aside. After all the meat is done, pour off most of the fat, leaving a tablespoon or so in the pan.
Add the chopped onion and cook until it starts to soften. Turn the heat to high and add the wine, stirring to loosen the bits on the bottom of the pan. When the wine is evaporated, turn the heat to medium and add the browned veal and any juice in the plate, the sautéed mushrooms and the tomatoes. Bring to a simmer then turn the heat to low and cook, stirring occasionally, until the veal is tender (about 30 to 45 minutes). If the sauce is too thin, remove the meat and reduce the sauce to the desired consistency.
Serve over buttered egg noodles - I used homemade fettuccini, but any egg noodle will work.
Notes:
Use the best canned whole tomatoes you can find. Don't use tomato sauce or crushed tomatoes - they can be bitter and harsh.
Crimini mushrooms have more flavor, but regular white mushrooms will be fine.
Drying the meat on paper towels helps the browning processes so don’t skip this step. Also, don't crowd the pan when browning the meat.
Feel free to play with the ratios of the ingredients. If you like mushrooms, add more. Just be careful with the onion as too much will overpower the taste of the veal.
