Veal Stew with Cream and Mushrooms

 Veal Stew with 

Cream & Mushrooms

Veal stew is a meat dish that is made using the meat of young cows. Cubed veal can be browned or lightly seared and simmered with other ingredients to create a rich and savory dish.

What is a good substitute for veal stew meat?

All the cook need do is think pork, chicken or turkey instead. With no more equipment than a sharp knife and a suitable pounding tool, one and a half pounds of meat from a pork loin, fresh ham or even shoulder, or some boneless, skinless chicken or turkey breast, can be turned into an entirely acceptable replacement.

Servings: for 6 people

Preparation time: 25 minutes

Cooking time: 1 hour 5 minutes

Ingredients:

• 1 kg almost-veal+
• 18 baby potatoes
• 600g wild mushrooms
• 2 shallots
• 5 sprigs of chervil
• 50 grams heavy cream
• 20 grams butter
• 1 vegetable stock cube
• 1 Tbsp. blanched hazelnuts
• 2 tbsp. oil
• Salt and freshly ground pepper

Preparations:

1. Peel the shallots and chop them. Pour 25 cl of water into a saucepan. Crumble the broth cube, bring to the boil then leave to cool.
2. Peel the potatoes. Clean the mushrooms. Cut the meat into pieces.
3. Heat the oil and butter in a casserole dish. Add the shallots, let them brown for 2 minutes, add the pieces of meat and brown them, stirring until golden brown.
4. Pour the broth into the casserole, add the potatoes. Salt lightly and give a few turns of the pepper mill. Cover and simmer for 30 minutes.
5. Add the mushrooms and hazelnuts, continue cooking for 20 minutes over low heat, stirring regularly.
6. Add the cream to the pan at the end of cooking and mix. Adjust the seasoning, cover and reheat for 2 minutes over very low heat.
7. Serve immediately, directly in the casserole, sprinkled with chopped chervil.