braised herb-flavored veal with mushrooms
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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prep time
15 Min
cook time
1 Hr 10 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds boneless veal shoulder roast, cut into 1 1/2 inch cubes
- 3 tablespoons butter, melted
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup dry white wine
- 1/2 cup italian-style tomatoes, undrained and chopped
- 1 cup water
- 1 teaspoon dried whole rosemary, crushed
- 1/8 teaspoon dried whole sage, crushed
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 pound fresh mushrooms, sliced
- 1 tablespoon butter, melted
- 1 tablespoon vegetable oil
- - hot cooked rice, noodles, or mashed potatoes (optional)
How To Make braised herb-flavored veal with mushrooms
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Step 1Saute 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.
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Step 2Add 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.
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Step 3Add the tomatoes, water, rosemary, sage, salt, and black pepper. Cover, reduce heat, and simmer for 55 minutes, stirring occasionally.
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Step 4Saute 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.
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