June 2012 - Veal Stew with Dried Mushrooms and Tomatoes

Veal Stew with Dried Mushrooms and Tomatoes

(serves four to six)

Ingredients:

600 g veal for stewing (shoulder, flank) cut into cm cubes

25 g mixed dried mushrooms (button, porcini, chanterelle)

1 onion

2 branches celery

100 g dried tomatoes in oil

2 tblsp olive oil

1 tblsp flour

¼ tsp dried oregano

salt and pepper

100 ml white wine

250 ml veal or beef stock

150 ml cream

1 tblsp lemon juice

Method:

Soak the dried mushrooms for 30 minutes in warm water. Chop onion and celery into small cubes.

Season the veal and fry in portions in hot olive oil. Keep warm. Gently fry onion and celery in the same pan for a few minutes until they start to soften.

Put meat back into pan, dust with flour and mix well. Add dried oregano and wine, bring to the boil and reduce slightly.

Add stock and simmer covered over low heat for an hour. If stew gets too dry, add some water. Drain dried tomatoes and slice, add together with the cream and simmer for a further 30 minutes. Just before serving season with lemon juice plus salt and pepper to taste.

Serve with rice, pasta or mash.