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Monday, September 16 2013 21: 34

veal stew with mushrooms

Written by Azdora
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veal stew with mushrooms veal stew with mushrooms

Veal Stew with Mushrooms: tender morsels of veal accompanied by mixed mushrooms. A stew in white, valid variant of the classic stew with tomato. Great if accompanied by polenta.

difficulties recipe for Preparation cooking Cost
Easy 4 people 15 min.
70 min. € 15

What is needed
Ingredient Quantity
veal pulp gr. 800
frozen mixed mushrooms gr. 400
dried porcini mushrooms gr. 50
onion 1
parsley 1 bunch
broth qb
flour qb
egg (only yolk) n. 1
lemon 1
salt, pepper, extra virgin olive oil qb


  • Cut the flesh of veal stew with pieces of small size.
  • Wash the parsley and chop.
  • Peel, wash and chop the onion.
  • Soak the dried mushrooms in warm water and let it soak for 10 minutes.


  • Put into a saucepan a little olive oil and the onion and wither in soft focus.
  • Add the chopped parsley and complete the sauce.
  • Salt and pepper the meat, sprinkle with flour and add the chopped onion and parsley.
  • Far brown over high heat, stirring.
  • When the meat is browned, cover with the broth. NB: a valid alternative is to use hot water in which has been previously diluted to a nut flavored mushrooms.
  • Cover the pan and cook over low heat for 40 minutes.
  • Drain the mushrooms, rinse them under running water and chop coarsely.
  • Filter the water, where the mushrooms were soaked, to eliminate the residual earth.
  • Add the mushrooms to the meat during cooking and filtered water and continue cooking.
  • Also add the frozen mushrooms and continue cooking for another minute 20.
  • When cooked, turn off the heat.
  • Aside from the yolk to mix lemon juice.
  • Pour the egg mixture into the pan of stew and lemon juice and stir to incorporate.
  • Sprinkle with more chopped parsley and serve.

Veal Stew -Particolare

Bed 21798 times Last modified on Wednesday, September 18 2013 10: 35