Mustardy Veal Stew
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- ½pound small fresh mushrooms
- 2pounds stewing veal, in 1-inch cubes
- ½cup chopped onion
- 2cloves garlic, minced
- ½cup veal or chicken stock
- ½cup dry white wine
- 1teaspoon fresh rosemary leaves
- ½teaspoon dry thyme
- 3tablespoons Dijon mustard
- 3tablespoons heavy cream
- 1½tablespoons drained capers
- Salt and freshly ground black pepper to taste
- 2tablespoons minced fresh parsley
Nutritional analysis per serving (6 servings)
276 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 33 grams protein; 621 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy casserole. Brown mushrooms over high heat, then remove from casserole.
- Step 2
Add the veal to the casserole, brown it lightly, then stir in the onion and garlic. Saute another couple of minutes, then add the stock, wine, rosemary and thyme. Return the mushrooms to the casserole.
- Step 3
Cover and cook over low heat until the veal is tender, about one-and-a-half hours. Mix the mustard and cream together and stir it in. Cook uncovered about 10 minutes, until the sauce has thickened somewhat. Stir in the capers, then season with salt and pepper. Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.
Private Notes
Comments
This was a delicious. Served over egg noodles and used a dab of creme fraiche instead of the heavy cream.
I would not recommend this recipe. The proportions are not accurate, if you leave with so little liquid, it will burn. 1.5 h overcooks the veal (it’s not beef!). There are other much nicer veal stew recipes.
Great stew, I salted the veal before cooking and cut back on the mustard