Mustardy Veal Stew

Name: Mustardy Veal Stew
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 pound small fresh mushrooms; 2 pounds stewing veal, in 1-inch cubes; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 cup veal or chicken stock; 1/2 cup dry white wine; 1 teaspoon fresh rosemary leaves; 1/2 teaspoon dry thyme; 3 tablespoons Dijon mustard; 3 tablespoons heavy cream; 1 1/2 tablespoons drained capers; Salt and freshly ground black pepper to taste; 2 tablespoons minced fresh parsley

14 ingredients

10 steps

Ingredients

2 tablespoons extra-virgin olive oil
1/2 pound small fresh mushrooms
2 pounds stewing veal, in 1-inch cubes
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup veal or chicken stock
1/2 cup dry white wine
1 teaspoon fresh rosemary leaves
1/2 teaspoon dry thyme
3 tablespoons Dijon mustard
3 tablespoons heavy cream
1 1/2 tablespoons drained capers
Salt and freshly ground black pepper to taste
2 tablespoons minced fresh parsley

Directions

1

Heat the oil in a heavy casserole.
2

Brown mushrooms over high heat, then remove from casserole.
3

Add the veal to the casserole, brown it lightly, then stir in the onion and garlic.
4

Saute another couple of minutes, then add the stock, wine, rosemary and thyme.
5

Return the mushrooms to the casserole.
6

Cover and cook over low heat until the veal is tender, about one-and-a-half hours.
7

Mix the mustard and cream together and stir it in.
8

Cook uncovered about 10 minutes, until the sauce has thickened somewhat.
9

Stir in the capers, then season with salt and pepper.
10

Cook a few minutes longer, transfer to a serving dish and sprinkle with parsley.