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Veal stew with mushrooms


Veal stew with mushrooms

Let's find out how to prepare a delicious mushroom stew, an ideal second course for a family dinner. Here are all the steps!

Mushroom stew with veal is a very simple second course to prepare, rich in flavor and so good that it will satisfy even the most demanding palates. We wanted to do things big by using porcini mushrooms but the same procedure also applies to cultivated mushrooms, such as champignons , or frozen ones.

You can serve this stew for dinner or for family Sunday lunch. Don't forget to accompany it with some preparation suitable for collecting the sauce such as polenta or mashed potatoes and don't be intimidated by the long cooking times: while the meat is cooking, you can easily do something else.

Meat for stew
Meat for stew

Ingredients

For the stew

  • Veal (real, priest's hat or silverside) – 600 g
  • Fresh mushrooms (porcini or cultivated) – 400 g
  • 00 flour – to taste
  • Meat broth (also stock cube) – to taste
  • Dry white wine – 1/2 glass
  • Garlic – 1 clove
  • Parsley – 1 sprig
  • Extra virgin olive oil – 3 tablespoons
  • Butter – 40 g
  • Fine salt – to taste

Preparation

How to prepare the recipe for veal stew with mushrooms

1

First of all, whether you use porcini mushrooms or other varieties, carefully clean the mushrooms by removing any residual soil with a damp cloth. Then cut them into slices of about half a centimeter.

2

In a pan, heat the butter with the garlic clove and cook the mushrooms for 8-10 minutes , just long enough for them to become tender. Also start adding salt . Once ready, remove them with a slotted spoon leaving the fat in the pan and transfer them to a plate. Keep aside.

3

Dredge the veal pieces in the flour, taking care to remove the excess.

4

In the same pan as the mushrooms, also put the oil and, once hot, brown the meat on all sides. Pour in the white wine and start cooking.

5

The stew with mushrooms must cook for an hour , adding meat broth (including stock cubes) if necessary so that it does not dry out too much. About halfway through, add the mushrooms prepared initially, season with salt , flavor with freshly chopped parsley and finish cooking. Serve hot with a side dish of your choice.

Here is a short video with all the steps to make the dish. As you can see, if you want you can add the mushrooms immediately after browning the meat, without cooking them separately. This is perfect if you use cultivated varieties which therefore do not require delicate cooking.

It is also possible to make this dish with champignon mushrooms , cardoncelli , or a mix. Frozen mushrooms are also excellent in the absence of fresh raw materials, as are dried ones. Cultured mushrooms and soaked dried mushrooms can be added immediately after browning the meat. The frozen ones, however, we recommend cooking them first and adding them only at the end of cooking.

We recommend you also try the delicious stew with potatoes : in one go you will have a main course and side dish ready!

Conservation

The stew with white mushrooms can be stored in the refrigerator for 2-3 days .

Read also
Stew with peas

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