Stewing veal may be the one cut of veal that's economical. Serve this mushroomy Scandinavian stew with buttered noodles.
- Portion size 6 servings
- 2 tablespoons oil
- 1/4 cup butter
- 3 lbs lean boneless stewing veal in 1-inch(2.5 cm) cubes
- 1 1/2 cup finely chopped onion
- 1 clove of garlic
- 1 cup finely chopped carrots
- 3 cups sliced mushrooms 1/2 lb/250 g
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 1 bay leaf
- 1/2 teaspoon crushed dried thyme
- 1 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 2 cups chicken stock or 1/2 water and 1/2 white wine
- 4 teaspoons flour
- 4 teaspoons softened butter
- 1/2 cup whipping cream
Crown Ring (optional):
- 1/2 pkg (14 oz/397 g) puff pastry
- 1 egg beaten
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.