Smothered Veal Recipe

Name: Smothered Veal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 bay leaf

Servings: persons

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
1 bay leaf

1
In a Dutch oven, melt 2 tablespoons of the butter over medium-high heat.
2
Add the veal and sear on all sides.
3
Remove the veal to a plate and set aside.
4
Add the remaining butter and melt.
5
Add the carrots, leeks, celery, and pearl onions, and cook, stirring, until soft, 3 minutes.
6
Add the flour, garlic, salt, and pepper, and cook, stirring, for 30 seconds.
7
Add the stock, wine, reserved meat, and bouquet garni and bring to a boil.
8
Reduce the heat and simmer, stirring occasionally, until the meat is tender, 1 to 1 1/2 hours.
9
Discard the bouquet garni and add the mushrooms.
10
Cook for 15 minutes, or until the mushrooms are cooked through and tender.
11
Add the lemon juice, cream, and herbs.
12
Pour the sauce over the meat and vegetables and sprinkle with the parsley.
13
Serve hot over wild rice mixture.
14
Wrap in cheesecloth and tie closed with kitchen string

461

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 25 ingredients. The key ingredients include: 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, and more.

Yes, Smothered Veal falls under the Meat & Poultry 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.

Smothered Veal

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