Dilled Veal Stew with Mushrooms

By The Canadian Living Test Kitchen

29 people added this to their Recipe Box

This recipe makes 6 servings

Stewing veal may be the one cut of veal that's economical. Serve this mushroomy Scandinavian stew with buttered noodles.

Ingredients

2 tbsp oil 2 2tbsp tbspoil
1/4 cup butter 1/4 1/4cup cupbutter
3 3lb lblean boneless stewing veal, in 1-inch(2.5 cm) cubes
1-1/2 cups finely chopped onions 1-1/2 1-1/2cups cupsfinely chopped oniononions
1 minced clove of garlic 1 1minced clove of garlic
1 cup finely chopped carrots 1 1cup cupfinely chopped carrotcarrots
3 cups sliced mushrooms , 1/2 lb/250 g3 3cups cupssliced mushroommushrooms, 1/2 lb/250 g
1/4 cup chopped fresh dill 1/4 1/4cup cupchopped fresh dill
1/4 cup chopped fresh parsley 1/4 1/4cup cupchopped fresh parsley
1 bay leaf 1 1bay leafbay leaves
1/2 tsp crushed dried thyme 1/2 1/2tsp tspcrushed dried thyme
1 tsp salt 1 1tsp tspsalt
1/4 tsp fresh ground pepper 1/4 1/4tsp tspfresh ground pepper
2 2cups cupschicken stock, or 1/2 water and 1/2 white wine
4 tsp flour 4 4tsp tspflour
4 tsp softened butter 4 4tsp tspsoftened butter
1/2 cup whipping cream 1/2 1/2cup cupwhipping cream
Crown Ring (optional)
1/2 1/2pkg (14 oz/397 g) pkg (14 oz/397 g)thawed puff pastry
1 egg , beaten1 1eggeggs, beaten

Preparation

In large heavy saucepan, heat oil and half the butter and brown veal cubes. Remove veal from pan; add remaining butter to pan and saute onions, garlic and carrots over medium-low heat for 5 minutes. Add mushrooms and cook for 4 minutes longer, stirring frequently. Return veal to pan, along with chopped dill, parsley, bay leaf, thyme, salt and pepper.

Pour in stock and bring to boil, stirring as liquid heats to scrape up succulent bits from bottom of pan. Cover partially and reduce heat so stew simmers gently until veal is tender, about 1 hour.

Blend together flour and soft butter and stir into stew to thicken juices. Spoon into 16-cup (4 L) casserole. (Recipe can be made up to this point and reheated a day or two later if desired.) Before serving, heat through, stir in cream, taste and adjust seasoning.

Additional information :

Crown ring: Dress up the stew with puff pastry. While stew is heating or reheating, roll out puff pastry and cut circle 2 inches (5 cm) larger in diameter than casserole dish.

Cut an X in centre, about 3 inches (7 cm) long, and pull corners back to form opening. Make additional cutouts from puff pastry trimmings. Place crown ring on baking sheet and brush with beaten egg to glaze. Bake in 450°F (230°C) oven for 12 to 15 minutes or until golden. Place on top of heated stew and serve.