Date posted: 21/05/2018

Veal with Red Wine and Mushrooms

  • Serves 4
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1/2 pounds boneless veal, cut into 1 1/2-inch chunks 4
Everyday Favourites cooking salt 1 tsp
Everyday Favourites ground black pepper 1/2 tsp
Olive oil 5 tbsps
Large yellow onions, finely chopped 2
Chicken stock 3 cups
Gourmet Classic red cooking wine 1 1/2 cups
Baby carrots 3/4 lbs
Finely chopped fresh thyme 2 tbsps
Finely chopped fresh rosemary 2 tbsps
Wild mushrooms, washed, dried, and cut into 1/4-inch slices 1 1/2 lbs
Garnish: finely chopped curly parsley 2 tsps


  1. Preheat the oven to 350°F.
  2. Toss the veal with the salt and pepper. Heat 3 tablespoons of oil in a heavy ovenproof casserole dish. Sauté the veal on all sides over medium-high heat until it is brown. With a slotted spoon, remove the veal to a platter and set aside.
  3. Add the remaining oil to the pan and sauté the onions over medium heat for 3 minutes. Add the garlic and cook for 1 minute more.
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