Discover the super recipe for quick veal stew, ideal for those who are impatient and short on time but love the traditional, tender stew. This recipe, inspired by the true traditional stew recipe, should be served hot with rice.
Cooking the veal Season the pieces of veal with salt and pepper. In a pot, heat 50 g of butter and sauté the veal for 5 minutes over high heat, stirring. Add the crushed garlic and sliced onions.
Preparation of the sauce In a bowl, mix the flour and white wine. Pour into the pot, add the nutmeg, and stir until thickened.
Dissolve the veal stock in 200 ml of water. Pour the broth into the pot. Add the bouquet garni. Adjust the seasoning. Mix.
Simmer. Let cook covered for 40 minutes on low heat.
Cooking the vegetables Peel and slice the carrots. In a skillet, sauté the carrots for 10 minutes in 50 g of butter.
Cut off the earthy stems of the mushrooms and wash them. Sauté them in 20 g of butter for 5 minutes.
Add the vegetables. Incorporate the carrots and mushrooms into the pot. Add the cream and lemon juice. Continue cooking for 10 minutes. Serve immediately.
0 servings
4
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