Rated 5 out of 5 based on 1 votes
- 800 g boned veal shoulder, cut into 2cm pieces
- 1/3 cup plan flour
- 2 Tbls olive oil
- 50 g butter
- 1 x brown onion, thinly sliced
- 1 x carrot, finely chopped
- 250 g swiss brown mushrooms, halved
- 2/3 cups white wine
- 15 g dried procini mushrooms, soaked in 1 cup water, drained, liquid reserved
- 1 cup brodo
- 1/2 cup tomato passata
- 1 x dried bay leaf
- 1 sprig rosemary
- 4 x potatoes, cut into 2.5cm cubes
Dust veal in flour, shaking off any excess. Heat oil and butter in a large heavy-based saucepan on medium. Add onion and carrot and cook, stirring, for 2 mins, until softened slightly.
Increase heat to high. Add veal and cook, stirring, for 2-3 mins, until browned. Add Swiss brown mushroom and cook for 2-3 mins, until soft. Stir in wine and bring to boil. Reduce heat to low and simmer, uncovered, for 2-3 mins, until reduced slightly. Stir in porcini mushrooms and reserved liquid, discarding any sediment that may have settled in liquid.
Stir in brodo and passata and bring to a simmer. Add herbs and cook, covered, for 40 mins, until veal is tender. Add potato and cook, covered, for 20 mins, stirring occasionally, until potato is tender. Serve with bread.
In each serve: 2661 kilojoules, 54g protein, 24g total fat (9g sat fat), 45g carbohydrate
(6g sugar), 7g fibre, 474mg sodium.
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Luca,could be cook this meal after browning on stove in slow-cooker?looks very delicious and must be yummy to.I like it.Thank you for your recipe.