Veal Stew with Mushrooms Recipe
This veal and mushroom stew is a rich and flavorful dish, enriched with white wine and cream. The meat is browned with onions and seasoned with paprika, then slow-cooked with broth and mushrooms. Adding aromatic herbs like thyme and rosemary during browning gives it an even more inviting aroma. Perfect for a home-cooked dinner.
Instructions
- Start by thinly slicing the onions and sautéing them in a large pan with a knob of butter.
- Cut the veal stew into cubes and add it to the pan with the onions. Season with salt and a generous sprinkle of paprika.
- Sear the meat until it is well browned on all sides, then deglaze with the white wine.
- Add the broth to the pan and let the stew cook over low heat for an extended period, until the meat becomes tender and the flavors concentrate.
- Meanwhile, clean the mushrooms by removing any earthy residues and thinly slice them. Add them to the stew after about an hour of cooking the meat.
- Continue cooking over low heat until the mushrooms are tender and the veal is perfectly cooked.
- Before serving, remove the meat and mushrooms from the pan, leaving the cooking juices to thicken over high heat, incorporating the cream until a creamy sauce is obtained.
- Pour the sauce over the stew and serve hot accompanied by the mushrooms.
Notes
To give a unique twist to the recipe, add a mix of aromatic herbs such as thyme and rosemary during the browning phase of the meat, which will give the stew an even more inviting aroma. Additionally, for those who love bold flavors, you can add a teaspoon of mustard when thickening the sauce for a more intense taste.