{"id":126,"date":"2023-07-03T19:46:52","date_gmt":"2023-07-03T19:46:52","guid":{"rendered":"https:\/\/recettesquebec.org\/2023\/07\/03\/raspberry-mint-lemonade-recipe\/"},"modified":"2023-08-08T07:12:04","modified_gmt":"2023-08-08T07:12:04","slug":"stewed-milk-fed-veal-with-mushrooms","status":"publish","type":"post","link":"https:\/\/recettesquebec.org\/fr\/stewed-milk-fed-veal-with-mushrooms\/","title":{"rendered":"Mijot\u00e9 de Veau de lait aux champignons"},"content":{"rendered":"<div id=\"jeg_food_recipe\" class=\"jeg_food_recipe_wrap\">\n                            <div class=\"jeg_food_recipe_title\">\n                        <h3>Mijot\u00e9 de Veau de lait aux champignons<\/h3>\n                        <div class=\"jeg_food_recipe_meta\">\n                        <div class=\"meta_time\">\n                        <i class=\"fa fa-clock-o\"><\/i>\n                        <span class=\"meta_text\">Cooking time: 120 minutes<\/span>\n                    <\/div><div class=\"meta_level\">\n                        <i class=\"fa fa-star\"><\/i>\n                        <span class=\"meta_text\">Niveau:<\/span>\n                        <span>Interm\u00e9diaire<\/span>\n                    <\/div>\n                    <\/div>\n                        <a href=\"#\" class=\"jeg_food_recipe_print\">\n                        <i class=\"fa fa-print\"><\/i>\n                        <span>Imprimer<\/span>\n                    <\/a>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_ingredient\">\n                        <h4>Ingr\u00e9dients<\/h4>\n                        <ul><li><i class=\"jeg_checkmark\"><\/i> 30 ml Huile d'olive<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Oignon hach\u00e9<\/li><li><i class=\"jeg_checkmark\"><\/i> 675 g Cubes de veau de lait<\/li><li><i class=\"jeg_checkmark\"><\/i> 45 ml Farine<\/li><li><i class=\"jeg_checkmark\"><\/i> 500 ml Vin rouge<\/li><li><i class=\"jeg_checkmark\"><\/i> 500 ml Bouillon de b\u0153uf faible en sel<\/li><li><i class=\"jeg_checkmark\"><\/i> 6 Tige de thym frais<\/li><li><i class=\"jeg_checkmark\"><\/i> 1 Feuille de laurier<\/li><li><i class=\"jeg_checkmark\"><\/i> 14 g Champignons s\u00e9ch\u00e9s<\/li><li><i class=\"jeg_checkmark\"><\/i> 2 Champignons portobellos tranch\u00e9s<\/li><li><i class=\"jeg_checkmark\"><\/i> 220 g Haricots verts<\/li><li><i class=\"jeg_checkmark\"><\/i> 220 g Haricots jaunes<\/li><li><i class=\"jeg_checkmark\"><\/i> Sel et poivre au go\u00fbt<\/li><\/ul>\n                    <\/div>\n                            <div class=\"jeg_food_recipe_instruction\">\n                        <h4>Instructions<\/h4>\n                        <ol class=\"recipe-list recipe-directions-list\">\n<li class=\"recipe-directions-item\">Dans une grande casserole \u00e0 fond \u00e9pais, chauffer l'huile \u00e0 feu vif. Faire revenir l'oignon pendant 3 minutes et ajouter les cubes de veau.<\/li>\n<li class=\"recipe-directions-item\">Poursuivre la cuisson de 4 \u00e0 5 minutes ou jusqu'\u00e0 ce qu'ils soient dor\u00e9s de tous les c\u00f4t\u00e9s. Ajouter la farine et continuer la cuisson pendant 2 minutes en brassant continuellement.<\/li>\n<li class=\"recipe-directions-item\">Verser le vin graduellement en continuant de racler le fond de la casserole afin de d\u00e9coller toutes les particules. Ajouter le bouillon de boeuf, le thym et la feuille de laurier.<\/li>\n<li class=\"recipe-directions-item\">Couvrir et diminuer l'intensit\u00e9 du feu \u00e0 moyen-doux. Laisser mijoter pendant 1 heure 30 minutes.<\/li>\n<li>Ajouter au mijot\u00e9 les champignons s\u00e9ch\u00e9s, les champignons portobellos et les haricots.<\/li>\n<li>Poursuivre la cuisson pendant 30 minutes.<\/li>\n<li>Assaisonner au go\u00fbt et servir sur des linguines.<\/li>\n<\/ol>\n\n                    <\/div>\n                        <\/div><p>You need to <a href=\"https:\/\/recettesquebec.org\/wp-login.php?redirect_to=https%3A%2F%2Frecettesquebec.org%2Ffr%2Fstewed-milk-fed-veal-with-mushrooms%2F\">login<\/a> or <a href=\"https:\/\/recettesquebec.org\/wp-login.php?action=register&redirect_to=https:\/\/recettesquebec.org\/fr\/stewed-milk-fed-veal-with-mushrooms\/\">register<\/a> to bookmark\/favorite this content.<\/p>","protected":false},"excerpt":{"rendered":"<p>Stewed Milk-Fed Veal with Mushrooms Cooking time: 120 minutes Level: Medium Print Recipe Ingredients 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 [&hellip;]<\/p>","protected":false},"author":3,"featured_media":174,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_crdt_document":"","jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"3","single_blog_custom":"","parallax":"1","fullscreen":"1","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"0","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"1","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":"","disable_ad":"0"},"jnews_primary_category":{"id":"60","hide":""},"jnews_food_recipe":[],"enable_food_recipe":"1","food_recipe_title":"Stewed Milk-Fed Veal with Mushrooms","food_recipe_description":"","food_recipe_serve":"","food_recipe_time":"120","food_recipe_prep":"20","food_recipe_level":"Medium","food_recipe_keywords":"","food_recipe_category":"","food_recipe_cuisine":"","food_recipe_yield":"","food_recipe_calories":"","enable_print_recipe":"1","ingredient":[{"item":"30 ml Olive oil"},{"item":"1 Chopped onion"},{"item":"675g Milk-Fed Veal cubes"},{"item":"45 ml Flour"},{"item":"500 ml Red wine"},{"item":"500 ml Reduced-salt beef broth"},{"item":"6 Sprig fresh thyme"},{"item":"1 Bay leaf"},{"item":"14 g Dried mushrooms"},{"item":"2 Portobello mushrooms chopped"},{"item":"220 g Green beans"},{"item":"220 g Yellow beans"},{"item":"Salt & pepper to taste"}],"instruction":"<ol class=\"recipe-list recipe-directions-list\">\r\n \t<li class=\"recipe-directions-item\">In a large, heavy-based saucepan, heat oil over high heat. Saut\u00e9 the onion for 3 minutes and add the veal cubes.<\/li>\r\n \t<li class=\"recipe-directions-item\">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.<\/li>\r\n \t<li class=\"recipe-directions-item\">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.<\/li>\r\n \t<li class=\"recipe-directions-item\">Cover and reduce the heat to medium-low. Simmer for 1 hour 30 minutes.<\/li>\r\n \t<li>Add the dried mushrooms, portobello mushrooms and beans to the simmer.<\/li>\r\n \t<li>Continue cooking for 30 minutes.<\/li>\r\n \t<li>Season to taste and serve over linguine.<\/li>\r\n<\/ol>","jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_paywall_metabox":[],"jnews_override_counter":{"override_view_counter":"1","view_counter_number":"0","override_share_counter":"1","share_counter_number":"0","override_like_counter":"1","like_counter_number":"0","override_dislike_counter":"1","dislike_counter_number":"0"},"footnotes":""},"categories":[40,60],"tags":[78],"class_list":["post-126","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-main-course","tag-veal"],"_links":{"self":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/comments?post=126"}],"version-history":[{"count":6,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/126\/revisions"}],"predecessor-version":[{"id":217,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/posts\/126\/revisions\/217"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media\/174"}],"wp:attachment":[{"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/media?parent=126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/categories?post=126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettesquebec.org\/fr\/wp-json\/wp\/v2\/tags?post=126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}