Veal, Wild Mushrooms, and Red Wine Recipe

Name: Veal, Wild Mushrooms, and Red Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 tablespoons plus 2 tablespoons olive or vegetable oil; 2 large yellow onions, finely chopped; 3 tablespoons potato starch; 4 cups chicken broth; 1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel; 3/4 pound baby carrots; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fresh rosemary; 1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices; Garnish: 2 teaspoons finely chopped curly parsley

Servings: persons

4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons plus 2 tablespoons olive or vegetable oil
2 large yellow onions, finely chopped
3 tablespoons potato starch
4 cups chicken broth
1 1/2 cups red wine, Cabernet Sauvignon or Zinfandel
3/4 pound baby carrots
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
1 1/2 pounds domestic or wild mushrooms, washed, dried, and cut into 1/4-inch slices
Garnish: 2 teaspoons finely chopped curly parsley

1
1.
2
Preheat the oven to 350F.
3
2.
4
Toss the veal with the salt and pepper.
5
Heat 3 tablespoons of oil in a heavy ovenproof casserole.
6
Saute the veal on all sides over medium-high heat until it is brown.
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(Do not overcrowd the pan or the veal will not brown.)
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With a slotted spoon, remove the veal to a platter and set aside.
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3.
10
Add the remaining oil to the pan and saute the onions over medium heat for 3 minutes.
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Add the garlic and cook for 1 minute more.
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Stirring with a wooden spoon, add the potato starch and continue to cook for 30 seconds.
13
4.
14
Stir the chicken broth, wine, carrots, thyme, and rosemary into the onion mixture.
15
Simmer the sauce for 1 minute.
16
Return the veal to the casserole, stir well.
17
Braise the veal, covered, in the oven for 1 1/2 hours, until the meat is very tender when pierced with a fork.
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5.
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While the veal is cooking, heat the remaining oil in a medium skillet.
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Saute the mushrooms for 3 minutes and set aside.
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6.
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When the veal is done, remove from the oven, add the mushrooms, and reseason with salt and pepper.
23
Transfer the veal to a serving dish and garnish the top with the chopped parsley.

614

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 4 1/2 pounds boneless veal shoulder or round, cut into 1 1/2-inch chunks, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 3 tablespoons plus 2 tablespoons olive or vegetable oil, and more.

Yes, Veal, Wild Mushrooms, and Red Wine 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.

That's it — enjoy your meal!

Veal, Wild Mushrooms, and Red Wine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions