Recipes

Veal with Red Wine and Mushrooms

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

21/05/2018

Serves 4

Rating

Votes: 0 Average: 0

Ingredients

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

Method

Preheat the oven to 350°F.
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.
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.