Smothered Veal
Ingredients
- 4 tablespoons unsalted butter ⓘ
- 2 pounds veal breast, trimmed and cut into 1-inch cubes ⓘ
- 2 carrots, peeled and cut into rounds ⓘ
- 1 leek, white portion only, well rinsed and cut crosswise into 1/2-inch pieces ⓘ
- 1 stalk celery, trimmed and cut crosswise into 1/2-inch pieces ⓘ
- 12 small pearl onions, peeled and trimmed ⓘ
- 4 tablespoons flour ⓘ
- 2 cloves garlic, minced
- 1 teaspoon salt ⓘ
- 1/2 teaspoon freshly ground black pepper ⓘ
- 1 quart chicken stock
- 1/2 cup dry white wine ⓘ
- 1 bouquet garni, recipe below ⓘ
- 8 ounces assorted mushrooms, wiped clean, stems discarded, caps left whole ⓘ
- 2 tablespoons fresh lemon juice ⓘ
- 1/4 cup heavy cream ⓘ
- 2 tablespoons chopped thyme ⓘ
- 1 tablespoon chopped sage
- 1/4 cup chopped fresh parsley, garnish ⓘ
- Wild rice mix, accompaniment ⓘ
- 5 parsley stems ⓘ
- 2 sprigs thyme
- 1 clove garlic ⓘ
- 5 peppercorns ⓘ
Instructions
- In a Dutch oven, melt 2 tablespoons of the butter over medium-high heat.
- Add the veal and sear on all sides.
- Remove the veal to a plate and set aside.
- Add the remaining butter and melt.
- Add the carrots, leeks, celery, and pearl onions, and cook, stirring, until soft, 3 minutes.
- Add the flour, garlic, salt, and pepper, and cook, stirring, for 30 seconds.
- Add the stock, wine, reserved meat, and bouquet garni and bring to a boil.
- Reduce the heat and simmer, stirring occasionally, until the meat is tender, 1 to 1 1/2 hours.
- Discard the bouquet garni and add the mushrooms.
- Cook for 15 minutes, or until the mushrooms are cooked through and tender.
- Add the lemon juice, cream, and herbs.
- Pour the sauce over the meat and vegetables and sprinkle with the parsley.
- Serve hot over wild rice mixture.
- Wrap in cheesecloth and tie closed with kitchen string
Nutrition & Diet Analysis (per serving)
1158
kcal
58% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).