Stewed Milk-Fed Veal with Mushrooms
Stewed Milk-Fed Veal with Mushrooms
Print RecipeIngredients
- 30 ml Olive oil
- 1 Chopped onion
- 675g Milk-Fed Veal cubes
- 45 ml Flour
- 500 ml Red wine
- 500 ml Reduced-salt beef broth
- 6 Sprig fresh thyme
- 1 Bay leaf
- 14 g Dried mushrooms
- 2 Portobello mushrooms chopped
- 220 g Green beans
- 220 g Yellow beans
- Salt & pepper to taste
Instructions
- In a large, heavy-based saucepan, heat oil over high heat. Sauté the onion for 3 minutes and add the veal cubes.
- Continue cooking for 4 to 5 minutes or until golden brown on all sides. Add the flour and continue cooking for 2 minutes, stirring continuously.
- Gradually pour in the wine, continuing to scrape the bottom of the pan to loosen all the particles. Add the beef broth, thyme and bay leaf.
- Cover and reduce the heat to medium-low. Simmer for 1 hour 30 minutes.
- Add the dried mushrooms, portobello mushrooms and beans to the simmer.
- Continue cooking for 30 minutes.
- Season to taste and serve over linguine.
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