Veal stew with Porcini mushroom and green peas
Prepared in a tomato sauce, cooked over low heat for 2 hours, peas bring the sweet side to this dish. Excellent choice for your lunchbox since it is even better the next day!
|Prep time: 10 minutes|
|Cooking time: About 1h40|
|Servings or yield: 4|
|Difficulty level: Easy|
|800g veal cube|
|400g canned peel tomatoes|
|400g green peas|
|200g porcini mushrooms, fresh or frozen, thinly sliced|
|1 1/2 cup white wine|
|1/4 cup extra virgin olive oil|
|1 celery stalk, minced|
|1 small onion, minced|
|1 carrot, minced|
|2 garlic cloves, crushed|
|1 chili pepper|
|Salt and pepper to taste|
|Parmesan slivers to serve, optional|
In a large frying pan, heat over medium-high heat, olive oil, garlic and Chili pepper about 1 minute. Add celery, carrot, onion, mushrooms and continue cooking over medium-high heat for 3 minutes.
Add veal cubes and sear for 5 minutes over medium-high heat. Deglaze with white wine and let evaporate about 3 minutes. Add tomato, salt and pepper to taste, cover and simmer over low heat 1:30.
After 1h30, add peas and continue cooking 20 to 30 minutes uncovered on medium-low heat.
Serve with Parmesan slivers and enjoy!