This is going to be made this weekend. It looks delicious!!! Jan 16, 2017 9:02:32 GMT -7
Post by JustJohn or JJ on Jan 16, 2017 9:02:32 GMT -7
Veal, Wild Mushroom Stew
Veal Wild Mushroom Stew is loaded with wild mushrooms in a rich sauce made with white wine, heavy cream and mushroom stock.
2 lbs. veal stew meat, 1/2-inch diced*
1/2 cup cake flour
2 shallots, diced small
1 white onion, 1” diced thick
6 tablespoons butter
1 teaspoon garlic, pureed
3/4 cup white wine
3 cups porcini stock
3 oz. oyster mushrooms
3 oz. shiitake mushrooms
3 oz. crimini mushrooms
1 bay leaf
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons paprika
2 tablespoons lemon juice
3/4 cup heavy cream
Salt and Pepper to taste
1/4 cup fresh parsley, chopped
Wash all mushrooms well. Toss meat with cake flour.
Melt the butter in a pan, add onions, shallots and garlic, stir and cook until transparent.
Increase the heat, add veal and stir until slightly brown on all sides. Whisk in the white wine and cook until the liquid thickens. Slowly stir in stock, paprika, thyme, bay leaf and rosemary. Cook until the meat is tender (approximately 45-60 minutes).
Add the mushrooms and cook until tender. Finish with cream, salt, pepper and lemon juice.
Garnish with fresh, chopped parsley
*I used a grass fed beef chuck roast
Pressure Cooker Porcini or Shiitake Mushroom Stock
2 ounces dried Porcini or Shiitake mushrooms
2 carrots, peeled, trimmed and roughly chopped
2 celery stalks, roughly chopped
2 sprigs fresh thyme
2 bay leaves
4 cups water
Rinse mushrooms briefly under cool running water to rid of grit or sand. Place all ingredients in pressure cooking pot. Close and lock the lid. Select high pressure and 20 minutes cook time.
When the beep sounds, turn the pressure cooker off and use a natural pressure release.
Strain the stock through a fine mesh strainer and discard the solids. Use immediately, store in the refrigerator for 2-3 days, or freeze for up to 3 months.