Dilled Veal Stew with Mushrooms
Stewing veal may be the one cut of veal that's economical. Serve this mushroomy Scandinavian stew with buttered noodles.
Servings: 6
Ingredients:
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2 tbsp (25 mL) oil
1/4 cup (50 mL) butter
3 lb (1.5 kg) lean boneless stewing veal, in 1-inch (2.5 cm) cubes
1-1/2 cups (375 mL) finely chopped onions
1 clove garlic, minced
1 cup (250 mL) finely chopped carrots
3 cups (750 mL) sliced mushrooms (1/2 lb/250 g)
1/4 cup (50 mL) each chopped fresh dill and parsley
1 bay leaf
1/2 tsp (2 mL) crushed dried thyme
1 tsp (5 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 cups (500 mL) chicken stock (or half water and half white_wine)
4 tsp (20 mL) each flour and soft butter
1/2 cup (125 mL) whipping cream
Crown Ring (optional):
Half pkg (14 oz/397 g) puff pastry, thawed
1 egg, 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 saut?nions, 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
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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.
Tags:
Main Course; Meat-Veal; Vegetables; Cheese/Other Dairy; One-Pot;
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