Mustardy Veal Stew Recipe

Name: Mustardy Veal Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

194

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mustardy Veal Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustardy Veal Stew

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