Best 2 Veal And Mushroom Stew Recipes
Indulge in the delectable flavors of a classic Veal and Mushroom Stew, a dish that combines the richness of tender veal with the earthy goodness of mushrooms. This hearty and comforting stew is a perfect meal for a chilly evening, offering a symphony of textures and flavors that will warm your soul.
The recipe features two variations: a traditional version that showcases the essence of this timeless dish, and a modern interpretation that adds a touch of contemporary flair. Both recipes provide step-by-step instructions to guide you through the cooking process, ensuring a successful culinary experience.
The traditional recipe embraces the classic combination of veal, mushrooms, pearl onions, and aromatic herbs. The veal is browned to perfection, then simmered in a flavorful broth until fall-apart tender. The mushrooms add a meaty texture and earthy depth, while the pearl onions contribute a subtle sweetness. Herbs like thyme and rosemary infuse the stew with a fragrant aroma that elevates the overall taste.
The modern interpretation introduces a delightful twist by incorporating sun-dried tomatoes, which add a vibrant tanginess and a pop of color. Additionally, a touch of Dijon mustard adds a subtle sharpness that complements the richness of the veal. This updated version offers a fresh take on a beloved classic, sure to tantalize your taste buds.
Whether you prefer the traditional or modern approach, this Veal and Mushroom Stew promises an unforgettable culinary journey. The detailed instructions, cooking tips, and variations provided in the article empower you to create a restaurant-quality dish in the comfort of your own home. So, gather your ingredients, fire up the stove, and embark on a flavorful adventure with this timeless classic.
VEAL AND MUSHROOM STEW
A fabulous slow cooker recipe from Canadian Living! You may need more salt depending on what kind of stock you use and your taste!
Provided by Cadillacgirl
Categories Veal
Time 5h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Trim veal. In a large plastic bag, shake the veal with flour to coat.
- In a large shallow Dutch oven, heat oil over med high heat, then brown veal in batches and transfer to slow cooker.
- Drain fat from Dutch oven and add 1 tbsp of butter. Fry onions, leeks, garlic and lay leaf over med heat, stirring occasionally, until onion is softened (about 5 minutes).
- Add 1/2 tsp each of the salt and pepper, all the thyme and nutmeg. Stir in stock and bring to a boil, scraping up any brown bits from the bottom of the pan.
- Pour over veal in slow cooker, then cover and cook on high for 4 to 5 hours until veal is tender.
- In a large skillet, heat remaining butter over med high heat, then saute all the mushrooms and remaining salt and pepper until lightly browned (about 10 minutes).
- Add to slow cooker along with lemon juice, then cover and cook on high for 15 minutes.Discard bay leaf and stir in cream and parsley, then serve!
VEAL AND MUSHROOM STEW OVER MASCARPONE RAVIOLI
Provided by Emeril Lagasse
Categories main-dish
Time 1h10m
Yield 8 first course servings
Number Of Ingredients 17
Steps:
- Heat the olive oil in a large saute pan, over medium heat. Season the veal with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add the veal to the pan and brown, about 5 to 6 minutes. Add the onions and saute for 2 minutes. Add the mushrooms and 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook for 3 to 4 minutes, or until the mushrooms have released most of their liquid. Add the shallots and tomatoes and cook for 2 minutes. Add the 2 tablespoons of garlic and saute for 1 minute. Add the veal reduction and bring the liquid up to a boil. Reduce to a simmer and cook for 6 to 8 minutes. Adjust seasonings with salt and pepper, to taste. Stir in the butter and parsley. Set aside and keep warm.
- Bring a pot of salted water to a boil. In a mixing bowl, combine the cheese, remaining teaspoon of garlic, remaining 1/4 teaspoon of salt, remaining 1/8 teaspoon pepper and basil. Mix well. Divide the cheese mixture evenly among the centers of each of 16 squares of the fresh pasta. With a little water, lightly wet the edges of the pasta. Place the remaining pasta squares over the cheese. Press the 2 squares of pasta together tightly, then crimp using the tines of a fork to seal the ravioli completely. Place the ravioli in the boiling water, in batches if necessary, and cook until tender, about 4 to 5 minutes. Remove from the water and drain completely.
- To serve, place 2 ravioli in the center of each shallow bowl. Spoon the stew over the pasta. Garnish with the cheese and chives.
Tips:
- Use high-quality ingredients: The better the ingredients, the better the stew will be. Look for fresh, flavorful mushrooms and tender veal.
- Brown the veal and mushrooms separately: This will help to develop their flavor and prevent the stew from becoming watery.
- Use a good quality dry white wine: This will add depth and complexity to the stew.
- Don't overcrowd the pot: If you add too much veal and mushrooms to the pot, they will not cook evenly.
- Simmer the stew for at least 1 hour: This will allow the flavors to meld together and the veal to become tender.
- Serve the stew with mashed potatoes, rice, or egg noodles: This will help to soak up the delicious sauce.
Conclusion:
Veal and mushroom stew is a classic dish that is perfect for a cold winter night. It is hearty, flavorful, and easy to make. With a few simple tips, you can make a delicious veal and mushroom stew that your family and friends will love. .
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