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Veal stew with Porcini mushroom and green peas
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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!
Veal stew with Porcini mushroom and green peas
| Prep time: 10 minutes |
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| Cooking time: About 1h40 |
| Servings or yield: 4 |
| Difficulty level: Easy |
| 800g veal cube |
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| 400g canned peel tomatoes |
| 400g green peas |
| 40g butter |
| 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 |
Preparation
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!
Tips, Tricks + Culinary ideas
Preparation steps
1 - In a large frying pan, heat over medium-high heat, olive oil, garlic and Chili pepper about 1 minute.
2 - Add celery, carrot, onion and mushrooms and continue cooking over medium-high heat for 3 minutes.
3 - Add veal cubes and sear for 5 minutes over medium-high heat.
4 - Deglaze with white wine and let evaporate about 3 minutes.
5 - Add tomato, salt and pepper to taste, cover and simmer over low heat 1:30.
6 - After 1h30, add peas and continue cooking 20 to 30 minutes uncovered on medium-low heat.
7 - Serve with Parmesan slivers and enjoy!
