Braised Herb-flavored Veal With Mushrooms Recipe

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Braised Herb-Flavored Veal with Mushrooms

Lynette !


This is a favorite of my son.....he likes that I can pull some of the veal aside before adding mushrooms....he is not a fan of mushrooms. LOL!

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15 Min


1 Hr 10 Min


Stove Top


1 1/2 lb
boneless veal shoulder roast, cut into 1 1/2 inch cubes
3 Tbsp
butter, melted
2 Tbsp
vegetable oil
1 medium
onion, finely chopped
1 clove
garlic, minced
2 Tbsp
all-purpose flour
1/2 c
dry white wine
1/2 c
italian-style tomatoes, undrained and chopped
1 c
1 tsp
dried whole rosemary, crushed
1/8 tsp
dried whole sage, crushed
1 tsp
1/8 tsp
freshly ground black pepper
1/2 lb
fresh mushrooms, sliced
1 Tbsp
butter, melted
1 Tbsp
vegetable oil
hot cooked rice, noodles, or mashed potatoes (optional)

Directions Step-By-Step

Saute veal in 3 tablespoons melted butter and 2 tablespoons vegetable oil in a large Dutch oven over medium heat until the veal is browned on all sides.
Add chopped onion and minced garlic to the veal in the Dutch oven, and saute until the onion is golden brown, stirring constantly. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the wine; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
Add the tomatoes, water, rosemary, sage, salt, and black pepper. Cover, reduce heat, and simmer for 55 minutes, stirring occasionally.
Saute the sliced mushrooms in 1 tablespoon melted butter and 1 tablespoon oil in a large skillet over medium heat until the mushrooms are tender and the liquid evaporates. Add the sauteed mushrooms to the veal mixture and cook 5 minutes. Serve over rice, noodles, or mashed potatoes if desired.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American
Hashtags: #Veal, #comfort-food